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.
- 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
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.
Preparation time: 20 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs 10 mins
Servings: 4 – Yield: 4 servings