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Cornish Hens With Wild Rice Stuffing Recipe
|Mushrooms||1⁄2 Pound, sliced|
|Onions||1⁄4 Cup (4 tbs), finely chopped|
|Wild rice||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Chicken stock||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1169 Calories from Fat 331
% Daily Value*
Total Fat 37 g56.7%
Saturated Fat 9.9 g49.3%
Trans Fat 0 g
Cholesterol 243.2 mg
Sodium 2194.3 mg91.4%
Total Carbohydrates 140 g46.6%
Dietary Fiber 13.4 g53.7%
Sugars 10.6 g
Protein 75 g149.7%
Vitamin A 5.9% Vitamin C 15.1%
Calcium 8.1% Iron 36.3%
*Based on a 2000 Calorie diet
The rice is not to cook inside hens, or they will explode.
Cook rice separately in a pot of boiling water.
Cover and simmer until rice splits open and has cooked (about 40 mins.) Be careful about water level more water may be needed.
Drain rice and dry it, and allow to cool.
Meanwhile, saute mushrooms and onions in margarine.
When done, stir them into a bowl with the rice.
Stuff birds with rice mixture, about 3/4 cup per bird.
Sew up birds with string.
Since Cornish hens tend to dry out, take some ordinary brown paper bags and cut out 6 pieces.
Spread bacon fat on both sides of paper and place over the hens. (Don't use strips of bacon.)
Place birds on a rack in a pan, with a little water in it, and bake at 450° for 10 mins. then reduce heat to 350°.
Cook for 30-45 mins.
When done, remove from oven but keep birds warm.
Make gravy from drippings in pan.
If not enough drippings in pan, add some chicken stock and colouring since colour of gravy is rather pale.
If any rice is left over, heat it up and place birds on a bed of rice on platter surrounded by parsley and watercress.