Home > Recipes > Cornish Hens with Wild Rice

Cornish Hens with Wild Rice Recipe

Photo by: Taste of Home

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.

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Cornish Hens with Wild Rice Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

6 Servings
Prep: 30 min. Bake: 45 min.

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, halved
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 cup vegetable oil
Minced fresh parsley

Directions

In a saucepan, combine soup and milk. Cook over medium heat until smooth; stir in cheese.
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.
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.

Nutrition Facts: 1 serving (1 each) equals 873 calories, 52 g fat (18 g saturated fat), 234 mg cholesterol, 1,062 mg sodium, 51 g carbohydrate, 4 g fiber, 48 g protein.

Cornish Hens with Wild Rice published in Country Extra November 1992, p47