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Cornish Game Hens With Rice Stuffing

Amon hen was the westernmost of the three peaks at the southern end of nen hithoel;

Recipe Summary Cornish Game Hens With Rice Stuffing

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 | Ambush At Amon Hen Games Workshop

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

Directions

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.

Info | Ambush At Amon Hen Games Workshop

prep: 20 mins cook: 1 hr 50 mins total: 2 hrs 10 mins Servings: 4 Yield: 4 servings

TAG : Cornish Game Hens With Rice Stuffing

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