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Glazed Cornish Hens With Plums

main dishes, game birds

2 Rock Cornish hens; cut lengthwise
1 in half and skinned
2 teaspoons vegetable oil
1/2 cup plum jam
1/4 cup chopped onion (about 1 small)
1 tablespoon chopped fresh or
1 teaspoon dried sage
2 tablespoons lemon juice
2 tablespoons low-sodium soy sauce
2 cups cooked brown rice; hot
1 1/4 cups thinly sliced plums (about 2)

Heat oil in nonstick Dutch oven over medium-high heat. Cook hens in oil, turning once, until brown on both sides. Mix remaining ingredients except rice and plums; pour over hens. Heat to boiling; reduce heat. Cover and simmer 50 to 60 minutes or until juices run clear. Remove hens; reserve liquid in Dutch oven. Spread rice on serving platter. Place hens on rice; keep warm. Add plums to reserved liquid. Heat to boiling; reduce heat to medium. Cook uncovered, stirring occasionally, until slightly thickened. Spoon sauce over hens and rice. 4 SERVINGS (WITH 1/2 CUP RICE AND ABOUT 3 TABLESPOONS SAUCE EACH).

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NOTES : difficult

Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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