Cornish Hens with Wild Rice and Celery
TOTAL TIME: Prep: 25 min. Bake: 50 min.
YIELD: 10 servings.
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
Ingredients
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2 tablespoons butter
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1/2 cup chopped celery
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1/4 cup sliced fresh mushrooms
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2 packages (6.2 ounces each) fast-cooking long grain and wild rice mix
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2 cans (14-1/2 ounces each) reduced-sodium chicken broth
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1/2 cup water
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2/3 cup sliced water chestnuts, drained and chopped
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1/2 cup dried cranberries
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1/2 cup chopped green onions
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2 tablespoons reduced-sodium soy sauce
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5 Cornish game hens (20 to 24 ounces each)
Directions
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1.
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.
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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.
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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