Rice-Stuffed Cornish Hens

11 ingredients
3 steps

Ingredients

  • 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 can (4 ounces) mushroom stems and pieces, drained and chopped
  • 2 Cornish game hens (20 to 24 ounces each)
  • 1/8 teaspoon pepper

Directions

  1. 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. 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 cooking spray. Melt remaining butter; brush half over hens.
  3. 3
    Cover and bake at 400° for 25-35 minutes longer or until juices run clear and a thermometer reads 180° for hens and 165° for stuffing.

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