Dinne for the Cold and Hungry



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Preparation Time2 hours

Serves4 people

3 tsp black pepper
1/4 cup olive oil
1/4 cup pineapple juice You can use lemon, or lime juice as well.
2 tsp onion powder
2 tsp parsley
4 tbspn minced garlic I love the stuff in the container because it's strong and has been sitting in its juices
1 tbsp sea salt
2 tbsp sage
1 tsp Rosemary
1 tbsp Thyme
2 cornish hens thawed
2 cups brown rice
4 cups chicken broth
1 can cream of mushroom soup
1/4 cup Butter melted


1 tsp oregano
2 tsp salt
1/4 cup vegetable shortening half melted
1/2 cup sharp cheddar shredded
1 cup whole milk
3 tbsp olive oil
2 tsp onion powder
1 tbsp garlic powder
3 tbsp baking powder
2 cups gluten-free flour mix I use a rice flour, corn flour and xanthan gum mixture. n gum


1. After your chicken and rice is done, turn your oven up to 450 F. In a large mixing bowl, toss together your dry ingredients.

2. Cut warm shortening onto dry mix. Add milk, cheese and oil. Stir until well combined

3. Drop by large heaping spoonfuls onto an oiled baking sheet. Dust with a little garlic salt and onion powder. Bake for 12-15 minutes, or until golden brown.

1. Preheat oven to 375 F. Pour melted butter into a deep 9x13 Pyrex baking dish. Add rice and smooth around so you have a level field.

2. Use some of the olive oil to thoroughly coat your hens. Place on top of rice. Dust with all your spices, being sure to get some evenly over the rice as well. Spread minced garlic around evenly.

3. In a sauce pan over medium heat bring your juice, soup and broth to a light boil. Pour into pan. Use a wooden spoon to even out your rice.

4. Bake until your chicken is well done and the rice has soaked up all the liquid. Before removing it from the oven, sample your rice to be sure it's done. If it's not as tender as you like, you can add a bit of boiling water (be sure to drizzle evenly over entire pan). If your chicken is the way you like it, but your rice isn't, drizzle a little olive oil over it, and cover just the top of the chicken with a small piece of foil. Bake until rice is tender!

As a note, I like to cover the entire dish with foil for the first 30 minutes of baking. This helps avoid crunch rice at the top.


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