Rice-Stuffed Cornish Hens |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 2 |
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I found this recipe in a cookbook many years ago, and it's become one of my favorites, reports Gloria Leiding of Fairmont, Minnesota. It's a nice change of pace from the usual beef or pork. These game hens always seem festive. Ingredients:
1/3 cup uncooked long grain rice |
2 tablespoons finely chopped onion |
2 tablespoons slivered almonds |
3 tablespoons butter, divided |
3/4 cup water |
1 teaspoon chicken bouillon granules |
1 teaspoon lemon juice |
1/2 teaspoon salt, divided |
1 can (4 ounces) mushroom stems and pieces, drained and chopped |
2 cornish game hens (20 to 24 ounces each) |
1/8 teaspoon pepper |
Directions:
1. In a saucepan, cook and stir the rice, onion and almonds in 2 tablespoons butter over medium heat for 5 minutes or until rice is lightly browned. Stir in the water, bouillon, lemon juice and 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until rice is tender. Stir in mushrooms.
2. Sprinkle outside and cavity of hens with pepper and remaining salt. Stuff hens with rice mixture. Place on a rack in a shallow roasting pan coated with cooking spray. Melt remaining butter; brush half over hens.
3. Cover and bake at 400° for 25-35 minutes longer or until juices run clear and a meat thermometer reads 180° for hens and 165° for stuffing. Yield: 2 servings.
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