Directions:
- In a skillet, saute the onion, celery and almonds in butter. Add rice, sugar, salt, thyme and orange peel; mix well. Loosely stuff hens. Place, breast side up, on a rack in a shallow baking pan. In a small bowl, combine glaze ingredients; spoon some over hens. Bake, uncovered, at 350° for 40 minutes. Cover and bake 40 minutes longer until juices run clear, brushing often with remaining glaze. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 879.07 Kcal (3680 kJ) | ||
| Calories from fat | 461.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.33g | 79% | |
|---|---|---|---|
| Cholesterol | 215.8mg | 72% | |
| Sodium | 730.9mg | 30% | |
| Potassium | 984.2mg | 21% | |
| Total Carbs | 61.66g | 21% | |
| Sugars | 29.03g | 116% | |
| Dietary Fiber | 6.45g | 26% | |
| Protein | 44.46g | 89% | |
| Vitamin C | 46.7mg | 78% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 3.7mg | 21% | |
| Calcium | 115.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 171.26 Kcal (717 kJ) | ||
| Calories from fat | 90 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10g | 79% | |
|---|---|---|---|
| Cholesterol | 42.04mg | 72% | |
| Sodium | 142.4mg | 30% | |
| Potassium | 191.75mg | 21% | |
| Total Carbs | 12.01g | 21% | |
| Sugars | 5.66g | 116% | |
| Dietary Fiber | 1.26g | 26% | |
| Protein | 8.66g | 89% | |
| Vitamin C | 9.1mg | 78% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.7mg | 21% | |
| Calcium | 22.6mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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