This recipe was submitted by Kathy Garrett of Jacksonville for the Oregon Healthy Living Magazine recipe contest. Makes 8 servings.
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
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.