by Sandi McGeever
Add chicken broth, water and salt. Heat to boiling. Stir in rice. Melt butter, add onion and celery. Cook until soft. Cut ripe olives in large p0iee. Drain mandarin oranges (reserving liquid) cut segments in half. Combine cooked rice and other ingredients; add basil, savory and white pepper. Preheat oven to 350. Stuff hens with about 1 cup of mixture. Tie legs. Place in shallow baking pan. Cover stuffing with foil to prevent drying. Roast 1 hour. Meanwhile combine 1/4 cup reserved orange syrup, teriyaki sauce, cornstarch, and butter; cook stirring until thick and clear. Brush over hens after 1 hours baking. Roast 10-15 minutes longer to glaze.
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Serving Size: 1 Serving (92g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 201 | ||
Calories from Fat: 194 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.6g | 29 % | |
Saturated Fat 12.5g | 62 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 50.9mg | 16 % | |
Sodium 337.3mg | 12 % | |
Potassium 22.8mg | 1 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 1.8g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 201
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