Cornish Hens with Rice Stuffing |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 2 |
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I came across this recipe a few years ago around Thanksgiving. The golden, juicy hens and festive rice stuffing make a memorable feast for two. Best of all, we're not eating leftovers for days on end.Kathy Meyer, Kenosha, Wisconsin Ingredients:
1 package (6 ounces) long grain and wild rice mix |
2 tablespoons butter, divided |
1/2 cup chopped pecans |
1-1/3 cups orange juice |
1 cup water |
1/4 cup raisins |
2 cornish game hens (20 to 24 ounces each) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Set the seasoning packet from rice mix aside. In a saucepan, melt 1 tablespoon butter. Add rice and pecans; saute over low heat for 10 minutes or until rice is golden brown. Stir in the orange juice, water, raisins and contents of seasoning packet; bring to a boil over medium heat. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed.
2. Spoon about 1/2 cup rice mixture into each hen; refrigerate remaining rice mixture. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Melt remaining butter; brush over hens. Sprinkle with salt and pepper.
3. Bake at 350° for 1 to 1-1/4 hours or until meat juices run clear and a meat thermometer inserted into stuffing reads 165°. Baste occasionally with pan drippings. Heat reserved rice mixture; serve with hens. Yield: 2 servings.
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