Cornish Hens With Wild Rice
|Long grain and wild rice||6 Ounce (1 Package)|
|Chicken broth||2 Cup (32 tbs)|
|Thinly sliced mushrooms||2 Cup (32 tbs) (Fresh)|
|Finely diced celery||1 Cup (16 tbs)|
|Finely chopped green onion with tops||2⁄3 Cup (10.67 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Cornish game hens||4 Pound, thawed, rinsed and dried (4 Hens, 1 Pound Each)|
Preheat oven to 350°F (177°C).
Cook contents of rice and seasoning packets with chicken broth and 1 tablespoon butter or margarine according to package directions.
In a medium skillet, melt 2 tablespoons butter or margarine over low heat.
Add mushrooms, celery and onions.
Cook until tender, not brown.
Add cooked rice and sour cream; mix well.
Stuff Cornish hens with rice-stuffing mixture, using about 1/2 cup in each.
Close opening with skewers.
Arrange hens on rack in a shallow baking pan.
Melt 2 tablespoons butter or margarine and brush over hens.
Sprinkle with salt.
Place remaining rice-stuffing mixture in aluminum-foil packet.
Bake hens until tender, about 1-1/2 hours.
Place packet of stuffing in baking pan in oven 30 minutes before end of baking time.