Cornish Game Hens with Quinoa Stuffing

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            FOOD FUNNY
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Mike Driscoll writes, "I'm going to Alaska to study to become a
saucier. Why? Because there's no place like Nome for the
hollandaise."

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            TODAY'S RECIPE
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Quinoa (pronounced KEEN-wah) is a relative new product in the United
States, but it has been a staple in the Americas for thousands of
years - the ancient Incas called it "the mother grain." Its tiny
grains cook up to a light, fluffy texture and it is higher in protein
than any other grain. It is also lower in saturated fats and
carbohydrates than most grains, and is considered a "complete" protein
because it contains all eight essential amino acids. It is becoming
easier to find in supermarkets, and is available in health food stores.

Cornish Game Hens with Quinoa Stuffing

1 cup (250 ml) quinoa, rinsed
2 cups (500 ml) water
Salt and freshly ground pepper to taste
1/2 lb (225 g) bacon, chopped
2 medium onions, chopped
2-4 cloves garlic, finely chopped
1/2 cup (125 ml) pine nuts (pignoli)
1/2 cup (125 ml) dry white wine or chicken stock
1/2 tsp (2 ml) dried thyme
4-6 small Cornish game hens

Combine the quinoa, water, salt, and pepper in a pot over high heat
and bring to a boil. Reduce the heat and simmer covered until the
quinoa is tender and the water has been absorbed, about 15 minutes.
Meanwhile, saute the bacon in a skillet over moderate heat until
crisp. Transfer to paper towels and discard all but 3 tablespoons (45
ml) of the fat from the skillet. In the same skillet, saute the onion
and garlic until tender but not brown, about 5 minutes. Add the
quinoa, bacon, pine nuts, wine, thyme, salt, and pepper. Cook for 2
minutes, stirring frequently. Stuff the Cornish hens with the mixture
and bake in a preheated 350F (180C) oven until cooked to an internal
temperature of 160F (70C), about 45 minutes. Serves 4 to 6.
Received on Thu Feb 12 16:17:06 2004