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
Cornish Hens with Wild Rice and Celery
Cornish Hens with Wild Rice and Celery
Prep Time
25 min
Cook Time
50 min
Yield
10 servings
Ingredients
- 2 tablespoons butter
- 1/2 cup chopped celery
- 1/4 cup sliced fresh mushrooms
- 2 packages (6.2 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, 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.
Nutrition Facts
1/2 Cornish hen (calculated with skin removed before serving): 336 calories, 7g fat (3g saturated fat), 127mg cholesterol, 819mg sodium, 35g carbohydrate (7g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1/2 fat.
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