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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Okay, so I cheated just a little on the entree, using a play on words to link it to my corn theme. Fit for a celebration, these delicious stuffed hens tasted so good with the other dishes that called for corn as a main ingredient. -Nadine Brimeyer, Denver, Iowa Ingredients:
1 cup uncooked long grain rice |
1 can (4 ounces) mushroom stems and pieces, drained |
1/2 cup slivered almonds |
3 tablespoons chopped onion |
3 tablespoons butter |
2 cups water |
2 chicken bouillon cubes |
2 tablespoons minced fresh parsley |
1 tablespoon lemon juice |
1 teaspoon salt |
1 bay leaf |
6 cornish game hens (20 to 24 ounces each) |
6 bacon strips, halved |
Directions:
1. In a saucepan, saute rice, mushrooms, almonds and onion in butter for 5 minutes or until rice is lightly browned. Stir in water, bouillon, parsley, lemon juice, salt and bay leaf; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Discard bay leaf. Spoon about 3/4 cup rice mixture into each hen. Place breast side up in a large roasting pan; tie drumsticks together. Place two bacon pieces over each hen. Cover and bake at 375° for 45 minutes. Uncover and bake 45 minutes longer or until meat thermometer reads 185° for hens and 165° for the stuffing. Yield: 6 servings.
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