Cornish Hens with Rice Dressing

Name: Cornish Hens with Rice Dressing
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: 2 servings.
Ingredients: 1-1/3 cups chicken broth; 1/2 cup uncooked long grain rice; 1/2 cup sliced fresh mushrooms; 1/4 cup chopped celery; 2 tablespoons chopped onion; 1/2 teaspoon dried marjoram, divided; 1/2 teaspoon salt, divided; 2 Cornish hens (1 to 1-1/2 pounds each); 1 tablespoon canola oil; Pepper to taste

THIS IS a perfect main dish when you're cooking for two. I've even used these hens as a stand-in for turkey on Thanksgiving Day when the group was not large. I found this recipe among my mother's collection. She was always searching newspapers and magazines for new cooking ideas. —Geraldine Grisdale Mt. Pleasant, Michigan

Ingredients

1-1/3 cups chicken broth
1/2 cup uncooked long grain rice
1/2 cup sliced fresh mushrooms
1/4 cup chopped celery
2 tablespoons chopped onion
1/2 teaspoon dried marjoram, divided
1/2 teaspoon salt, divided
2 Cornish hens (1 to 1-1/2 pounds each)
1 tablespoon canola oil
Pepper to taste

Directions

In an ungreased 9-in. square baking dish, combine the broth, rice, mushrooms, celery, onion, 1/4 teaspoon marjoram and 1/4 teaspoon salt. Place hens on rice mixture and brush with oil. Sprinkle with pepper and remaining marjoram and salt.
Cover and bake at 350° for 1 hour. Uncover and bake 25-35 minutes longer or until juices run clear.

Originally published as Cornish Hens with Rice Dressing in Reminisce Extra December 1995