Rock Cornish Game Hens With Brown Rice
|Cornish game hens||6 , thawed|
|Dried rosemary||3 Teaspoon|
|Chicken broth/Giblet broth / water||3 Cup (48 tbs)|
|Quick cooking brown rice||2 Cup (32 tbs)|
|Sliced celery||2 Cup (32 tbs)|
|Chopped green onions/Shallots||1⁄4 Cup (4 tbs)|
|Canned sliced ripe olives||2 1⁄4 Ounce (1 Can)|
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.