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Main Course -- Vegetable Rice Salad

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2 cups wild rice
3 cups water
One quarter cup carrots, chopped
One quarter cup celery, chopped
One quarter cup asparagus, chopped
One quarter cup cucumber, chopped
One quarter cup pitted black olives, chopped
3 Tbsp. fresh parsley, chopped
One quarter cup olive oil
2 Tbsp. fresh lemon juice
One quarter cup slivered almonds
Salt and pepper to taste

Place rice and water in large saucepan and bring to a boil. Cover and cook on low heat for 30 – 35 minutes or until water is absorbed. During same time, place carrots, celery, asparagus in small amount of water and cook over medium high heat for 15 minutes or until vegetables are just crisp/tender. When rice is done, add vegetables including cucumber and olives, to rice. Add olive oil, lemon juice and almonds. Stir to mix thoroughly and season with salt and pepper.

The Skinny: Not much room for improvement here.

Orange Cornish Hens

8 Cornish Hens
24 oz. orange juice
3 Tbsp. sugar
One half cup dry sherry
2 Naval oranges, chopped
1 Tbsp. orange zest
One quarter cup butter
Salt and pepper to taste
2 Tbsp. cornstarch
2 Tbsp. water

Cook hens at 350 degrees for approximately 35 – 45 minutes depending in size. At same time, combine orange juice, sugar, sherry, oranges, orange zest, butter and salt and pepper in a small sauce pan. Simmer over low heat for 15 minutes. Combine cornstarch and water together, mix well and add to orange juice mixture. Simmer until thickened. Pour orange sauce over cooked hens and serve.

The Skinny: Use your favorite sugar substitute.

 

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