cornish game hens with rice stuffing

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Servs: 4  Prep: 20m  Cook: 110m  

"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."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1/2 teaspoon salt 1/2 teaspoon salt
•   1 cube chicken bouillon 1 cube chicken bouillon
•   2 Cornish game hens 2 Cornish game hens
•   2 tablespoons slivered almonds 2 tablespoons slivered almonds
•   1/4 cup melted butter 1/4 cup melted butter
•   salt to taste salt to taste
•   3 tablespoons butter 3 tablespoons butter
•   1 cup water 1 cup water
•   2 tablespoons chopped onion 2 tablespoons chopped onion
•   1/3 cup uncooked wild rice 1/3 cup uncooked wild rice

Instructions

1. 1. 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 20 to 25 minutes until rice is tender and easily fluffed with a fork.
   2. Preheat oven to 400 degrees F (200 degrees C).
   3. 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.
   4. 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.

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