Healing Benefits
This Recipe:
Preparation
In large saucepan, bring broth to boil. Add both rices and tarragon. Bring to boil, reduce heat, cover, and simmer 45 minutes or until rice is tender. Transfer cooked rice to bowl. Season with sea salt and pepper to taste, if desired. While rice cooks, heat oil in a nonstick pan over medium heat. Add onions and saute until soft and translucent. Raise heat to high and add mushrooms and almonds. Saute, stirring constantly to prevent burning, about 3 minutes or until nuts are golden. Combine mixture with cooked rice. Preheat oven to 375F. Rinse hens and trim excess fat. Season cavities with salt and pepper, then stuff with rice mixture. Season skin with salt and pepper, if desired. Place hens on rack in shallow roasting pan, breast side up. Roast hens for about 75 minutes. (Juices run clear when thigh is pricked with fork).