• Cornish hens with wild rice stuffing

  • This recipe was submitted by Kathy Garrett of Jacksonville for the Oregon Healthy Living Magazine recipe contest. Makes 8 servings.
    • email print
  • »  RELATED CONTENT
  • This recipe was submitted by Kathy Garrett of Jacksonville for the Oregon Healthy Living Magazine recipe contest. Makes 8 servings.
    Ingredients:
    2 tablespoons chopped onion
    1 box Uncle Ben's long grain and wild rice
    2 tablespoons slivered almonds
    2 tablespoons canola oil
    1 cup water
    3 ounces sliced mushrooms
    1 teaspoon lemon juice
    1 teaspoon chicken bouillon granules
    4 Cornish hens, cleaned and seasoned inside and out with salt and pepper
    Directions:
    Saute onion, rice and almonds in the oil for 8 to 10 minutes and watch carefully so it doesn't burn.
    Add the water, mushrooms, lemon juice, seasoning packet and bouillon. Bring to a boil, cover and reduce heat. Cook about 25 minutes until water is absorbed.
    Stuff the hens with rice mixture and reserve remaining rice to serve as a side dish.
    Place hens in a baking pan lined with a large, oiled piece of foil. Bake, covered, at 400 degrees for 30 minutes. Reduce temperature to 350 and bake uncovered for 1 hour. Baste with drippings last 15 minutes. Cover if necessary.
    Cool 20 minutes before cutting each hen down the center to make two servings. Serve cut-side down on a platter with extra rice in the middle.
Reader Reaction