Rock Cornish Game Hens With Brown Rice Recipe

Summary

MethodMain Ingredient

Ingredients

 Cornish game hens6 , thawed
 Salt To Taste
 Butter/Margarine1⁄4 Pound
 Rosemary sprig12
 Dried rosemary3 Teaspoon
 Chicken broth/Giblet broth / water3 Cup (48 tbs)
 Salt1 Teaspoon
 Quick cooking brown rice2 Cup (32 tbs)
 Butter/Margarine2 Tablespoon
 Sliced celery2 Cup (32 tbs)
 Chopped green onions/Shallots1⁄4 Cup (4 tbs)
 Canned sliced ripe olives2 1⁄4 Ounce (1 Can)
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 5439 Calories from Fat 3015

% Daily Value*

Total Fat 337 g518.5%

Saturated Fat 132.2 g661.2%

Trans Fat 0 g

Cholesterol 1756.8 mg

Sodium 5798.1 mg241.6%

Total Carbohydrates 311 g103.8%

Dietary Fiber 34.8 g139%

Sugars 8.7 g

Protein 281 g562%

Vitamin A 191% Vitamin C 85.6%

Calcium 81.7% Iron 115.1%

*Based on a 2000 Calorie diet

Directions

Sprinkle birds inside and out with salt.
In a large frying pan, melt the 1/2 cup butter; add 6 sprigs rosemary (or 1 1/2 teaspoons) and heat 5 minutes.
Remove rosemary with slotted spoon.
Put another sprig rosemary (or 1/4 teaspoon) in cavity of each bird.
Brown on all sides in the butter.
Bring broth to a boil; stir in rice and 2 tablespoons butter.
Reduce heat, cover, and cook 10 minutes.
Add celery and onion and cook 5 minutes more.
Add olives and salt and pepper to taste; turn into shallow baking dish.
Arrange birds on rice; drizzle butter from pan over top; cover with foil.
Bake in a moderate oven (350°) until tender, about 30 minutes; remove foil during last 10 minutes.
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