Rice-Stuffed Cornish Hens Recipe

Rice-Stuffed Cornish Hens Recipe

  • 1/3 cup uncooked long grain rice
  • 2 tablespoons finely chopped onion
  • 2 tablespoons slivered almonds
  • 3 tablespoons butter, divided
  • 3/4 cup water
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt, divided
  • 1 (4 ounce) can mushroom stems and pieces, drained and chopped
  • 2 Cornish game hens
  • 1/8 teaspoon pepper
  1. In a saucepan, cook and stir the rice, onion and almonds in 2 tablespoons butter over medium heat for 5 minutes or until rice is lightly browned. Stir in the water, bouillon, lemon juice and 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until rice is tender. Stir in mushrooms.
  2. Sprinkle outside and cavity of hens with pepper and remaining salt. Stuff hens with rice mixture. Place on a rack in a shallow roasting pan coated with nonstick cooking spray. Melt remaining butter; brush half over hens.
  3. Cover and bake at 400 degrees F for 25-35 minutes longer or until juices run clear and a meat thermometer reads 180 degrees F for hens and 165 degrees F for stuffing.
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