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Rice-Stuffed Cornish Hens Recipe

Rice-Stuffed Cornish Hens Recipe

"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."
TOTAL TIME: Prep: 30 min. Bake: 55 min. YIELD:2 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.

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 Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.