Cornish Hens And Rice
|Cornish game hens||3 Pound (2 pieces, 1 1/2 pound each)|
|Long grain rice||1⁄2 Cup (8 tbs)|
|Onion||1 Small, cut into thin wedges|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||7 1⁄2 Ounce, drained and cut up (1 can)|
|Quartered mushrooms||1⁄2 Cup (8 tbs) (fresh)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Instant chicken bouillon granules||1 Teaspoon|
|Dried basil||1⁄4 Teaspoon, crushed|
|Saffron||1 Dash, crushed|
|Snipped parsley||3 Tablespoon|
In 10-inch skillet cook bacon till crisp.
Drain, reserving drippings.
Crumble bacon and set aside.
Tie legs of each cornish hen to tail; twist wing tips under back.
Brown cornish hens in the reserved drippings about 10 minutes.
Sprinkle with a little salt and pepper.
Remove hens from skillet.
Cook rice, onion wedges, and garlic in skillet drippings till rice is golden brown, stirring frequently.
Stir in tomatoes, fresh mushrooms, wine, bouillon granules, salt, basil, saffron, and 1 cup water.
Bring to boiling.
Return cornish hens to skillet.
Reduce heat; cover and simmer for 45 to 60 minutes or till poultry and rice are tender.
Transfer poultry to warm serving platter.
Stir parsley and crumbled bacon into rice; arrange rice mixture around hens.
Serving size: Complete recipe
Calories 3284 Calories from Fat 1750
% Daily Value*
Total Fat 194 g298.9%
Saturated Fat 53.9 g269.4%
Trans Fat 0 g
Cholesterol 1378 mg459.3%
Sodium 2860.1 mg119.2%
Total Carbohydrates 110 g36.7%
Dietary Fiber 8.7 g34.9%
Sugars 7 g
Protein 249 g497.3%
Vitamin A 137.4% Vitamin C 164.9%
Calcium 36.4% Iron 101.2%
*Based on a 2000 Calorie diet