1 large onion, sliced
1 1/4 cups lower-sodium chicken broth, divided
3 (24-oz.) Cornish game hens
1 recipe Spiced Brown Rice, divided
3 tablespoons Nakano Balsamic Blend Seasoned Rice Vinegar
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup water
1. Heat oven to 425°F. Scatter onion in shallow roasting pan; pour in 1 cup of the broth. Place roasting rack in pan.
2. Stuff each hen with 1/3 cup rice. Truss; place on roasting rack, back-side up. Pat dry.
3. Whisk vinegar, cumin, cinnamon, salt and pepper in small bowl until blended. Whisk in oil. Baste hens with half of the balsamic mixture.
4. Bake 30 minutes. Turn with tongs; baste tops of hens with remaining balsamic mixture. Bake an additional 30 minutes or until internal temperature of thighs reaches 170°F. and temperature of stuffing reaches 160°F. Place hens on cutting board.
5. Heat water and remaining rice, covered, in medium saucepan over medium heat 4 to 5 minutes or until hot.
6. Meanwhile, bring juices in roasting pan to a boil over medium heat. Add remaining 1/4 cup broth; cook 3 to 4 minutes or until reduced to about 1/2 cup. Strain into pitcher, pressing on onion pieces to remove as much juice as possible. Discard solids.
7. Remove trussing strings from hens; cut hens in half. Scoop out stuffing; stir into rice in saucepan. Spoon into serving dish. Arrange hen halves on platter; serve with pan juices.
6 servings