Rice-Stuffed Cornish Game Hens

Name: Rice-Stuffed Cornish Game Hens
Ingredients: 2 Cornish hens, washed and patted dry; salt; pepper; 2 tablespoons chopped pecans or 2 tablespoons slivered almonds; 2 tablespoons finely chopped onions; 13 cup uncooked long-grain rice, not instant rice; 3 tablespoons butter or 3 tablespoons margarine; 1 cup water; 1 chicken bouillon cube; 1 teaspoon lemon juice; 1 (3 ounce) can mushrooms, drained; melted butter

12 ingredients

10 steps

Ingredients

2 Cornish hens, washed and patted dry
salt
pepper
2 tablespoons chopped pecans or 2 tablespoons slivered almonds
2 tablespoons finely chopped onions
13 cup uncooked long-grain rice, not instant rice
3 tablespoons butter or 3 tablespoons margarine
1 cup water
1 chicken bouillon cube
1 teaspoon lemon juice
1 (3 ounce) can mushrooms, drained
melted butter

Directions

1

Season cornish hens inside and out with salt and pepper; place breast up on rack in shallow baking pan.
2

In a small saucepan, cook nuts, onion and rice in butter for 5-7 minutes, stirring frequently.
3

Add water, bouillon cube, and lemon juice; bring to boiling, stirring to dissolve bouillon cube.
4

Reduce heat to low; cover and simmer for 20-25 minutes or until liquid is absorbed.
5

Stir in the drained mushrooms.
6

Lightly stuff birds with rice mixture.
7

Brush with melted butter.
8

Roast uncovered in a 400 degree oven for 30 minutes.
9

Tent with aluminum foil and roast for 1 hour longer, or until drumsticks can be easily twisted in their sockets.
10

Brush birds with melted butter for the last 15 minutes of roasting time.