Preheat oven to 400. Remove hens from refrigerator to take the chill off while stuffing is prepared.
In a large pan, heat olive oil and saute onion until slightly browned, about 5 minutes. Add in garlic, paprika, cinnamon, carrots, almonds, and cranberries. Season with salt and pepper.
Finally, add cooked brown rice and saute for 3-4 more minutes.
Place hens on roasting pan, and stuff each generously with pilaf. Season each hen with olive oil, salt, and pepper. Roast for 30-45 minutes, or until hens are cooked through.
- Great substitute for those who are lactose intolerant
- Once opened, transfer the contents to a resealable container and refrigerate. Use within a few days. The high oil content makes coconut quickly turn rancid if not stored under proper conditions.
Ingredients
Directions
Preheat oven to 400. Remove hens from refrigerator to take the chill off while stuffing is prepared.
In a large pan, heat olive oil and saute onion until slightly browned, about 5 minutes. Add in garlic, paprika, cinnamon, carrots, almonds, and cranberries. Season with salt and pepper.
Finally, add cooked brown rice and saute for 3-4 more minutes.
Place hens on roasting pan, and stuff each generously with pilaf. Season each hen with olive oil, salt, and pepper. Roast for 30-45 minutes, or until hens are cooked through.