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Rice-Stuffed Cornish Hens

 Rice-Stuffed Cornish Hens
"I found this recipe in a cookbook many years ago, and it's become one of my favorites," reports Gloria Leiding of Fairmont, Minnesota. "It's a nice change of pace from the usual beef or pork. These game hens always seem festive."
2 ServingsPrep: 30 min. Bake: 55 min.


  • 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 to 24 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 180° for hens and

2 of 2

Rice-Stuffed Cornish Hens (continued)

Directions (continued)

  • 165° for stuffing. Yield: 2 servings.
Nutritional Facts: 1 stuffed hen equals 998 calories, 68 g fat (24 g saturated fat), 386 mg cholesterol, 1,350 mg sodium, 30 g carbohydrate, 3 g fiber, 63 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.