Description
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.
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
Instructions
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 1 hr 50 mins
Total Time: 2 hrs 10 mins
Servings: 4