Cornish Hen with Wild Rice Stuffing Recipe
Ingredients
| Almonds | 1/4 Cup (16 tbs), sliced | |
| Butter | 1 Tablespoon | |
| Mandarin orange segments | 1 11 Ounce | |
| 1 6-ounce package long-grain and wild rice mix | ||
| 4 Cornish hens, thawed | ||
| 4 teaspoons bottled browning sauce | ||
| Oil | 4 Teaspoon | |
| Parsley sprigs or orange segments (garnish) | ||
Directions
Combine almonds and butter in small measuring cup and cook on High until almonds are crisp, 2 1/2 to 3 minutes.
Set aside.
Drain mandarin oranges, reserving liquid.
Add enough water to liquid to measure 1 1/2 cups.
Pour into1 1/2-quart casserole.
Add rice mix with its seasoning packet and blend well.
Cover and cook on High 10 minutes.
Let stand covered 5 minutes.
Add almonds and mandarin oranges and stir lightly until mixed.
Fill hen cavities, closing with toothpicks, or by placing 1/4 slice of bread over opening.
Reserve any remaining stuffing.
Place hen breast side up in baking dish just large enough to accommodate.
Combine browning sauce and oil and brush over entire surface of hens.
Cover with parchment or waxed paper and cook 10 minutes per pound on Medium (50 percent power), turning breast side down and basting with juices, if necessary, halfway through cooking.
To serve, transfer hens to platter and surround with any remaining stuffing.
Garnish with parsley or orange.
If using microwave with automatic meat probe, set temperature at 170°F Internal temperature will rise about 10°F after being removed from microwave.
Set aside.
Drain mandarin oranges, reserving liquid.
Add enough water to liquid to measure 1 1/2 cups.
Pour into1 1/2-quart casserole.
Add rice mix with its seasoning packet and blend well.
Cover and cook on High 10 minutes.
Let stand covered 5 minutes.
Add almonds and mandarin oranges and stir lightly until mixed.
Fill hen cavities, closing with toothpicks, or by placing 1/4 slice of bread over opening.
Reserve any remaining stuffing.
Place hen breast side up in baking dish just large enough to accommodate.
Combine browning sauce and oil and brush over entire surface of hens.
Cover with parchment or waxed paper and cook 10 minutes per pound on Medium (50 percent power), turning breast side down and basting with juices, if necessary, halfway through cooking.
To serve, transfer hens to platter and surround with any remaining stuffing.
Garnish with parsley or orange.
If using microwave with automatic meat probe, set temperature at 170°F Internal temperature will rise about 10°F after being removed from microwave.
Chef
