Cornish Hens with Wild Rice and Celery Recipe

5 1 3
Cornish Hens with Wild Rice and Celery Recipe
Cornish Hens with Wild Rice and Celery Recipe photo by Taste of Home
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Cornish Hens with Wild Rice and Celery Recipe

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5 1 3
Publisher Photo
Stuffed with a succulent combination of wild rice, mushrooms and dried cranberries, these golden hens are sure to become a special-occasion entree in your home. "They're a wonderful change of pace from traditional turkey," writes Nancy Horsburgh of Everett, Ontario.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.

Ingredients

  • 2 tablespoons butter
  • 1/2 cup chopped celery
  • 1/4 cup sliced fresh mushrooms
  • 2 packages (6.20 ounces each) fast-cooking long grain and wild rice mix
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1/2 cup water
  • 2/3 cup sliced water chestnuts, drained and chopped
  • 1/2 cup dried cranberries
  • 1/2 cup chopped green onions
  • 2 tablespoons reduced-sodium soy sauce
  • 5 Cornish game hens (20 to 24 ounces each)

Directions

Preheat oven to 375°. In a large saucepan coated with cooking spray, heat butter over medium heat. Add celery and mushrooms; cook until tender. Stir in rice; cook 1 minute longer. Stir in contents of rice seasoning packets, broth and water. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 5-6 minutes. Stir in water chestnuts, cranberries, onions and soy sauce. Stuff hens with rice mixture, or refrigerate and reheat it to serve with roasted hens.
Place hens on a rack in a shallow roasting pan. Bake until juices run clear and a thermometer reads 170°, 50-60 minutes. Cut each hen in half lengthwise to serve. Yield: 10 servings.
Originally published as Cornish Hens with Wild Rice and Celery in Light & Tasty October 2005, p50

  • 2 tablespoons butter
  • 1/2 cup chopped celery
  • 1/4 cup sliced fresh mushrooms
  • 2 packages (6.20 ounces each) fast-cooking long grain and wild rice mix
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1/2 cup water
  • 2/3 cup sliced water chestnuts, drained and chopped
  • 1/2 cup dried cranberries
  • 1/2 cup chopped green onions
  • 2 tablespoons reduced-sodium soy sauce
  • 5 Cornish game hens (20 to 24 ounces each)
  1. Preheat oven to 375°. In a large saucepan coated with cooking spray, heat butter over medium heat. Add celery and mushrooms; cook until tender. Stir in rice; cook 1 minute longer. Stir in contents of rice seasoning packets, broth and water. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 5-6 minutes. Stir in water chestnuts, cranberries, onions and soy sauce. Stuff hens with rice mixture, or refrigerate and reheat it to serve with roasted hens.
  2. Place hens on a rack in a shallow roasting pan. Bake until juices run clear and a thermometer reads 170°, 50-60 minutes. Cut each hen in half lengthwise to serve. Yield: 10 servings.
Originally published as Cornish Hens with Wild Rice and Celery in Light & Tasty October 2005, p50

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Rusben User ID: 7315017 125063
Reviewed Nov. 21, 2014

"I make this every year for Thanksgiving as it is just 2 people. Excellent!!! I double the stuffing and bake the extra on the side."

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