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Rice-Stuffed Cornish Hens

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 ounces each)
1/8 teaspoon pepper

In a saucepan, cook and stir the rice, onion and almonds in 2

Printed from tasteofhome.com Jul 25, 2008

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Rice-Stuffed Cornish Hens cont.

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. 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.
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.