Cornish Hens with Wild Rice |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This recipe started out as my grandmother's. My mother added the mushroom soup and the green peppers...I added the cheddar cheese. I think this dish represents our region because so much wild rice is grown here. Ingredients:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
2/3 cup milk |
1 cup (4 ounces) shredded cheddar cheese |
3 bacon strips |
1 cup finely chopped onion |
1/2 cup chopped green pepper |
4-1/2 cups cooked wild rice |
3 cornish game hens (20 to 24 ounces each), halved |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon paprika |
1/4 teaspoon pepper |
1/4 cup vegetable oil |
minced fresh parsley |
Directions:
1. In a saucepan, combine soup and milk. Cook over medium heat until smooth; stir in cheese.
2. Meanwhile, in a skillet, fry bacon until crisp. Remove bacon; crumble and set aside. In drippings, saute onion and green pepper until tender. Add to soup mixture along with wild rice; mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan; top with bacon. Combine flour, salt, paprika and pepper in a heavy plastic bag; place one or two hens at a time in bag and shake to coat well.
3. In another skillet, Brown hens in oil on all sides. Arrange on top of rice mixture. Bake, uncovered, at 350° for 45 minutes or until meat is tender. Sprinkle with parsley. Yield: 6 servings.
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