Cornish Hens with Wild Rice and Celery
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. —Nancy Horsburgh, Everett, Ontario
Total TimePrep: 25 min. Bake: 50 min.
- 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)
- 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.