Rice-Stuffed Cornish Game Hens |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 2 |
|
Ingredients:
2 cornish hens, washed and patted dry |
salt |
pepper |
2 tablespoons chopped pecans or 2 tablespoons slivered almonds |
2 tablespoons finely chopped onions |
1/3 cup uncooked long-grain rice, not instant rice |
3 tablespoons butter or 3 tablespoons margarine |
1 cup water |
1 chicken bouillon cube |
1 teaspoon lemon juice |
1 (3 ounce) can mushrooms, drained |
melted butter |
Directions:
1. Season cornish hens inside and out with salt and pepper; place breast up on rack in shallow baking pan.
2. In a small saucepan, cook nuts, onion and rice in butter for 5-7 minutes, stirring frequently.
3. Add water, bouillon cube, and lemon juice; bring to boiling, stirring to dissolve bouillon cube.
4. Reduce heat to low; cover and simmer for 20-25 minutes or until liquid is absorbed.
5. Stir in the drained mushrooms.
6. Lightly stuff birds with rice mixture.
7. Brush with melted butter.
8. Roast uncovered in a 400 degree oven for 30 minutes.
9. Tent with aluminum foil and roast for 1 hour longer, or until drumsticks can be easily twisted in their sockets.
10. Brush birds with melted butter for the last 15 minutes of roasting time.
|
|