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Rice-Stuffed Cornish Hens
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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 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
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |