Rice-Stuffed Cornish Game Hens

Name: Rice-Stuffed Cornish Game Hens
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 2 serving(s)
Ingredients: 2 Cornish hens, washed and patted dry; salt; pepper; 2 tablespoons chopped pecans or 2 tablespoons slivered almonds; 2 tablespoons finely chopped onions; 1/3 cup uncooked long-grain rice, not instant rice; 3 tablespoons butter or 3 tablespoons margarine; 1 cup water; 1 chicken bouillon cube; 1 teaspoon lemon juice; 1 (3 ounce) can mushrooms, drained; melted butter

Submitted by Joy1996

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Ready In:: 2hrs
Ingredients:: 12
Serves:: 2

ingredients

2 Cornish hens, washed and patted dry
salt
pepper
2 tablespoons chopped pecans or 2 tablespoons slivered almonds
2 tablespoons finely chopped onions
¹⁄₃ cup uncooked long-grain rice, not instant rice
3 tablespoons butter or 3 tablespoons margarine
1 cup water
1 chicken bouillon cube
1 teaspoon lemon juice
1 (3 ounce) can mushrooms, drained
melted butter

directions

Season cornish hens inside and out with salt and pepper; place breast up on rack in shallow baking pan.
In a small saucepan, cook nuts, onion and rice in butter for 5-7 minutes, stirring frequently.
Add water, bouillon cube, and lemon juice; bring to boiling, stirring to dissolve bouillon cube.
Reduce heat to low; cover and simmer for 20-25 minutes or until liquid is absorbed.
Stir in the drained mushrooms.
Lightly stuff birds with rice mixture.
Brush with melted butter.
Roast uncovered in a 400 degree oven for 30 minutes.
Tent with aluminum foil and roast for 1 hour longer, or until drumsticks can be easily twisted in their sockets.
Brush birds with melted butter for the last 15 minutes of roasting time.

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Reviews

Hen still cooling on rack, but did taste a leg. Very moist and juicy. Giving recipe five stars because I don’t want to dissuade anyone from preparing since I haven’t eaten entire dish to provide completely fair review. Stuffed with wild rice mixture.

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