Cornish Hens with Brown Rice Stuffing (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
4 cornish game hens, about 1 1/4 pounds each, giblets removed and discarded |
salt and ground black pepper |
2 teaspoons olive oil |
1/2 cup minced scallions |
2 cloves garlic, minced |
1 teaspoon dried thyme |
1 cup instant brown rice |
1 1/2 cups reduced-sodium chicken broth, divided |
1 cup sun-dried tomatoes in olive oil, drained and chopped |
1 small green bell pepper, chopped |
prepared cranberry sauce, optional |
Directions:
1. Preheat oven to 450 degrees F.
2. Rinse hens inside and out and pat dry. Season the hens, inside and out, with salt and black pepper. Place hens in a large roasting pan and set aside.
3. Heat oil in a medium saucepan over medium heat. Add scallions and garlic and saute 2 minutes. Add brown rice and thyme and stir to combine. Add 1 cup of the chicken broth, cover and bring mixture to a simmer. Allow rice to cook for 3 minutes then add the sun-dried tomatoes and bell pepper. Season, to taste, with salt and black pepper.
4. Remove from heat and spoon rice mixture loosely into cavity of hens. Pour remaining 1/2 cup of chicken broth into bottom of pan.
5. Place hens in oven and immediately reduce oven temperature to 350 degrees F. Bake 45 minutes to 1 hour, or until juices from thigh run clear when pierced with a fork, basting every 15 minutes with the pan juices.
6. Remove the hens from the oven and transfer to a platter. Pour the pan juices over top and serve.
7. Serving suggestion: Serve the stuffed hens with cranberry sauce and a side dish of fresh or frozen snow peas sauteed in a little olive oil and seasoned with salt and crushed red pepper.
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