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Cornish Hens With Wild Rice

Quick.easy.cooking's picture
Ingredients
  Long grain and wild rice 6 Ounce (1 Package)
  Chicken broth 2 Cup (32 tbs)
  Butter/Margarine 1 Tablespoon
  Butter/Margarine 2 Tablespoon
  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)
  Salt 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice, Chicken

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