- 1/2 cup chopped celery
- 1/4 cup sliced fresh mushrooms
- 2 tablespoons butter
- 1 (6 ounce) package fast-cooking long grain and wild rice mix
- 1 (14.5 ounce) can reduced-sodium chicken broth
- 1/4 cup water
- 2/3 cup sliced water chestnuts, chopped
- 1/2 cup dried cranberries
- 1/2 cup chopped green onions
- 2 tablespoons reduced-sodium soy sauce
- 5 Cornish game hens
- In a large saucepan coated with nonstick cooking spray, cook celery and mushrooms in butter until tender. Stir in rice; cook 1 minute longer. Stir in the contents of the rice seasoning packet, broth and water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until rice is tender.
- Stir in the water chestnuts, cranberries, onions and soy sauce. Stuff into hens. Place on a rack in a shallow roasting pan. Bake at 375 degrees F for 50-60 minutes or until juices run clear and a meat thermometer inserted into stuffing reads 165 degrees F. Cut each hen in half lengthwise to serve.