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Stuffed Cornish Hens
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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 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.
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |