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Cornish Game Hens With Rice Recipe
|Cornish game hens||2 Pound|
|Slivered almonds||2 Tablespoon|
|Chopped onion||2 Tablespoon|
|Uncooked long grain rice||1⁄3 Cup (5.33 tbs)|
|Water||1 Cup (16 tbs)|
|Lemon juice||1 Teaspoon|
|Canned chopped mushrooms||3 Ounce, drained|
Calories 2676 Calories from Fat 1547
% Daily Value*
Total Fat 173 g265.4%
Saturated Fat 53.5 g267.6%
Trans Fat 0 g
Cholesterol 1009 mg
Sodium 1450.4 mg60.4%
Total Carbohydrates 30 g10.2%
Dietary Fiber 2.1 g8.4%
Sugars 1.3 g
Protein 235 g470.8%
Vitamin A 35.9% Vitamin C 7.5%
Calcium 18.4% Iron 57.3%
*Based on a 2000 Calorie diet
In small saucepan, cook almonds, onion, and rice in butter for 5 to 10 minutes, stirring frequently.
Add water, bouillon cube, lemon juice, and salt.
Bring mixture to boiling, stirring to dissolve bouillon cube.
Reduce heat; cover and cook slowly about 20 to 25 minutes or till liquid is absorbed and rice is fluffy.
Stir in the drained mushrooms.
Lightly stuff birds with rice mixture.
Place breast up on rack in shallow baking pan.
Brush with melted butter or margarine.
Roast covered in hot oven (400Â°) for 30 minutes.
Uncover and roast 1 hour longer or till drum stick can be twisted easily in socket.
Brush birds with melted butter during last 15 minutes of roasting time.