Cornish Hens with Wild Rice Recipe

5 2 1
Cornish Hens with Wild Rice Recipe
Cornish Hens with Wild Rice Recipe photo by Taste of Home
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Cornish Hens with Wild Rice Recipe

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5 2 1
Publisher Photo
This recipe started out as my grandmother's. My mother added the mushroom soup and the green peppers...I added the cheddar cheese. I think this dish represents our region because so much wild rice is grown here.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2/3 cup whole milk
  • 1 cup shredded cheddar cheese
  • 3 bacon strips
  • 1 cup finely chopped onion
  • 1/2 cup chopped green pepper
  • 4-1/2 cups cooked wild rice
  • 3 Cornish game hens (20 to 24 ounces each), halved
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1/4 cup vegetable oil
  • Minced fresh parsley

Directions

In a saucepan, combine soup and milk. Cook over medium heat until smooth; stir in cheese.
Meanwhile, in a skillet, fry bacon until crisp. Remove bacon; crumble and set aside. In drippings, saute onion and green pepper until tender. Add to soup mixture along with wild rice; mix well. Pour into a greased 15x10x1-in. baking pan; top with bacon. Combine flour, salt, paprika and pepper in a heavy plastic bag; place one or two hens at a time in bag and shake to coat well.
In another skillet, Brown hens in oil on all sides. Arrange on top of rice mixture. Bake, uncovered, at 350° for 45 minutes or until meat is tender. Sprinkle with parsley. Yield: 6 servings.
Originally published as Cornish Hens with Wild Rice in Country Extra November 1992, p47

Nutritional Facts

1 each: 873 calories, 52g fat (18g saturated fat), 234mg cholesterol, 1062mg sodium, 51g carbohydrate (5g sugars, 4g fiber), 48g protein.

  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2/3 cup whole milk
  • 1 cup shredded cheddar cheese
  • 3 bacon strips
  • 1 cup finely chopped onion
  • 1/2 cup chopped green pepper
  • 4-1/2 cups cooked wild rice
  • 3 Cornish game hens (20 to 24 ounces each), halved
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1/4 cup vegetable oil
  • Minced fresh parsley
  1. In a saucepan, combine soup and milk. Cook over medium heat until smooth; stir in cheese.
  2. Meanwhile, in a skillet, fry bacon until crisp. Remove bacon; crumble and set aside. In drippings, saute onion and green pepper until tender. Add to soup mixture along with wild rice; mix well. Pour into a greased 15x10x1-in. baking pan; top with bacon. Combine flour, salt, paprika and pepper in a heavy plastic bag; place one or two hens at a time in bag and shake to coat well.
  3. In another skillet, Brown hens in oil on all sides. Arrange on top of rice mixture. Bake, uncovered, at 350° for 45 minutes or until meat is tender. Sprinkle with parsley. Yield: 6 servings.
Originally published as Cornish Hens with Wild Rice in Country Extra November 1992, p47

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MY REVIEW
food wizard User ID: 5732105 40319
Reviewed Dec. 30, 2010

"This recipe is very Yummy!!"

MY REVIEW
food wizard User ID: 5732105 69667
Reviewed Dec. 30, 2010

"It was yummy"

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