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Rice Stuffed Cornish Hens Recipe

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This recipe for Rice Stuffed Cornish Hens is from The Knafelc Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup uncooked long grain rice
2 tbsp chopped onion
2 tbsp sliver almonds
2 tbsp butter, divided
3/4 cup water
1 tsp chicken bouillon granules
1 tsp lemon juice
1/2 tsp salt, divided
1 can mushrooms, drained and chopped
2 Cornish hens, 20 oz. each
Directions:
Directions:
In a saucepan, cook and stir the rice, onions and almonds in 2 tbsp butter over medium heat for 5 minutes or until rice is lightly browned. Stir in water, bouillon, lemon juice and 1/4 tsp salt. Bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until rice is tender. Stir in mushrooms.

Sprinkle outside and cavity of hens with pepper and salt. Stuff hens with rice mixture. Place on a rack in a shallow roasting pan. Melt remaining butter; brush half over hens. Cover and bake at 400 for 30 minutes. Baste with remaining butter. Bake, uncovered, 25 to 30 minutes longer or until juices run clear.
Number Of Servings:
Number Of Servings:
2 servings
Personal Notes:
Personal Notes:
Supposed to be 1 hen per person but I couldn't eat a whole one.

 

 

 

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