Cornish Hens With Wild Rice Recipe
Ingredients
| Long grain rice package | 1 | |
| Chicken broth | 2 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Celery | 1 Cup (16 tbs), finley diced | |
| 2/3 cup finely chopped green onions with tops | ||
| Dairy sour cream | 1 /2 Cup (16 tbs) | |
| 4 (1-lb.) rock Cornish game hens, thawed, rinsed and dried | ||
| Salt | 1 /2 Teaspoon | |
Directions
Preheat oven to 350°F (177°C).
Cook contents of rice and seasoning packets with chicken broth and 1 tablespoon butter or margarine according to package directions.
In a medium skillet, melt 2 tablespoons butter or margarine over low heat.
Add mushrooms, celery and onions.
Cook until tender, not brown.
Add cooked rice and sour cream; mix well.
Stuff Cornish hens with rice-stuffing mixture, using about 1/2 cup in each.
Close opening with skewers.
Arrange hens on rack in a shallow baking pan.
Melt 2 tablespoons butter or margarine and brush over hens.
Sprinkle with salt.
Place remaining rice-stuffing mixture in aluminum-foil packet.
Bake hens until tender, about 1-1/2 hours.
Place packet of stuffing in baking pan in oven 30 minutes before end of baking time.
Cook contents of rice and seasoning packets with chicken broth and 1 tablespoon butter or margarine according to package directions.
In a medium skillet, melt 2 tablespoons butter or margarine over low heat.
Add mushrooms, celery and onions.
Cook until tender, not brown.
Add cooked rice and sour cream; mix well.
Stuff Cornish hens with rice-stuffing mixture, using about 1/2 cup in each.
Close opening with skewers.
Arrange hens on rack in a shallow baking pan.
Melt 2 tablespoons butter or margarine and brush over hens.
Sprinkle with salt.
Place remaining rice-stuffing mixture in aluminum-foil packet.
Bake hens until tender, about 1-1/2 hours.
Place packet of stuffing in baking pan in oven 30 minutes before end of baking time.
Chef
