You are here

Cornish Hens Stuffed With Wild Rice

world.food's picture
Ingredients
  Cornish hens 4 Pound (4 Hens, 1 Pound Each)
  Wild rice 3⁄4 Cup (12 tbs), rinsed
  Water 2 1⁄4 Cup (36 tbs)
  Chicken seasoned stock base 2 Teaspoon
  Butter 1⁄2 Cup (8 tbs), melted
  Basil leaves 1⁄2 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Parsley flakes 2 Teaspoon
  Bon appetit 3 1⁄2 Teaspoon
  Instant minced onion 1 Tablespoon
  Black pepper 1⁄4 Teaspoon, coarsely ground
  Salt 1⁄2 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 450°F.
2) Rinse the Cornish hens, pat dry and keep aside.

MAKING
3) In a pan, add the rice, water and seasoned stock base together.
4) Cover and cook for about 50 minutes, until the rice is tender and all the water is absorbed.
5) Stir in 1/4 cup butter, basil leaves, cinnamon, parsley flakes, 2 teaspoons Bon Appetit, onion, pepper and salt; mix thoroughly.
6) Stuff the rice mixture in the cavities of Cornish hens.
7) Cover the outer visible stuffing with aluminum foil during the first 30 minutes of cooking .
8) In a small bowl, mix the 1/4 cup butter and 1 1/2 teaspoons Bon Appetit together.
9) Brush the stuffed Cornish hens with the seasoned butter.
10) Roast in the preheated oven 20 minutes, then lower the heat to 350°F and roast for another 45 minutes.
11) Baste occasionally with the seasoned butter, until the drumstick twists easily and the hens are evenly browned.

SERVING
12) Garnish the Cornish Hens Stuffed with Wild Rice with the lettuce and pineapple slices, top with the cream cheese-filled prunes and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Occasion: 
Thanksgiving
Ingredient: 
Poultry
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
115 Minutes
Ready In: 
135 Minutes
Servings: 
4

Rate It

Your rating: None
4.2625
Average: 4.3 (12 votes)