Really, there wasn't much trouble at all to it, except getting the rice in metal cookie molds shaped as hearts for the kids and trying it warm to get it to the table. It's a standard meal (prep time). It was good. Flavours a little less than expected. You def. have to boil down the marinade for extra flavour for the rice but pretty good overall. Like I said, I forgot the salsa in the fridge and this probably brings a little extra to it. I think I will make it again as it is a good marinade (with chicken anyways).

Not my creations, from a magazine. I hope you enjoy them. I usually keep some cooked rice in the freezer and then find it easy to make a quick meal when necessary.

Hi everyone. I just thought I'd post this link to a recipe I found on the BH&G website that looked good. I haven't tried it yet, but I plan to make it this week if I have the chance. It's the second recipe down on the page. I hope you will enjoy it. Here is a link that might be useful: Rice With Mixed Vegetables

I am a glutton for punishment....I make a bread and onion and chopped apple dressing seasoned with celery salt and...stuff and sew up those little buggers, nestle them close together in a roasting pan and butter generously and roast at 375 to 400 until knife tip tender....about 45 minutes to 1 1/2 hours....depending on how big they are. I have friends who grew up on "the Res" and always have some "real" wild rice......and I take a cup ( leftovers are wonderful!), rinse it well and put it in a pan over a medium flame and stir and toast for about 4 or 5 minutes then add just a little less than 4 times the volume of water, and a little salt and simmer until the water is absorbed....usually about 45 minutes. sometimes I add a little sauteed mushrooms. Both the rice and the game hens have a dark flavor that I think goes well together. If I am out of wild rice I make a pilaf out of brown rice....sautee 2 T finely chopped onions and 2 T chopped celery in 2T butter and 1 T oil until soft....add 2 T slivered almonds and continue until they are slightly brown. Add a cup of rinsed brown rice, 2 1/2 cups chicken broth, cover and simmer 25 to 35 minutes....watch and add a little water if it looks dry. Shortly before the rice is done add a small handful of craisins, or dried blueberries. Remember you won't get as much cooked rice from a cup of brown rice as you will from a cup of wild rice.