Cornish Game Hens With Rice Recipe
This recipe for cornish game hens with rice makes for a filling and flavorful dinner or lunch. Prepared with cornish hens seasoned and stuffed with rice and mushrooms flavored with lemon juice, the cornish game hens with rice can be served for parties and get togethers.
Ingredients
2 1 pound Cornish game hens
Salt Pepper
2 tablespoons slivered almonds
2 tablespoons finely chopped onion
1/3 cup uncooked longgrain rice
3 tablespoons butter or margarine
1 cup water
1 chicken bouillon cube
1 teaspoon lemon juice
1/2 teaspoon salt
1 3-ounce can chopped mushrooms drained (1/2 cup)
Directions
Season game hens inside and out with salt and pepper.
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 (400°) 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.
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 (400°) 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.
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