Cornish Game Hens with Rice Stuffing recipe

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Ingredients

3 tablespoons butter
2 tablespoons slivered almonds
2 tablespoons chopped onion
⅓ cup uncooked wild rice
1 cup water
1 cube chicken bouillon
½ teaspoon salt
2 Cornish game hens
salt to taste
¼ cup melted butter

Nutrition Info

396.9 calories
carbohydrate: 11.3 g
cholesterol: 128.9 mg
fat: 32.3 g
fiber: 1.3 g
protein: 15.8 g
saturatedFat: 15.8 g
servingSize: -
sodium: 1341.1 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.

  2. Preheat oven to 400 degrees F (200 degrees C).

  3. Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.

  4. Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.

Recipe Yield

4 servings

Recipe Note

My mother used to make this for Easter dinner. The rice stuffing is a perfect partner for the hens. Packaged wild rice mix can be used as well.

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