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Stuffed Cornish Hens

1/2 cup chopped celery
1/4 cup sliced fresh mushrooms
2 tablespoons butter
1 package (6 ounces) fast-cooking long grain and wild rice mix
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/4 cup water
2/3 cup sliced water chestnuts, chopped
1/2 cup dried cranberries
1/2 cup chopped green onions
2 tablespoons reduced-sodium soy sauce
5 Cornish game hens (20 ounces each)

In a large saucepan coated with cooking spray, cook celery and

Printed from tasteofhome.com Sep 8, 2008

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Stuffed Cornish Hens cont.

mushrooms in butter until tender. Stir in rice; cook 1 minute longer.
Stir in the contents of the rice seasoning packet, broth and water.
Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or
until rice is tender. Stir in the water chestnuts, cranberries,
onions and soy sauce. Stuff into hens. Place on a rack in a
shallow roasting pan. Bake at 375° for 50-60 minutes or until
juices run clear and a meat thermometer inserted into stuffing reads
165°. Cut each hen in half lengthwise to serve.

Yield: 10 servings.