Wild Rice Stuffed Cornish Hens |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 10 |
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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. Ingredients:
1/2 cup chopped celery |
1/4 cup sliced fresh mushrooms |
2 tablespoons butter |
1 package (6 ounces) fast-cooking long grain and wild rice mix |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1/4 cup water |
2/3 cup sliced water chestnuts, 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:
1. In a large saucepan coated with cooking spray, cook celery and mushrooms in butter until tender. Stir in rice; cook 1 minute longer. Stir in the contents of the rice seasoning packet, broth and water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until rice is tender. Stir in the water chestnuts, cranberries, onions and soy sauce. Stuff into hens.
2. Place on a rack in a shallow roasting pan. Bake at 375° for 50-60 minutes or until juices run clear and a meat thermometer inserted into stuffing reads 165°. Cut each hen in half lengthwise to serve. Yield: 10 servings.
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