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
- butter: 3 Tbsp
- slivered almonds: 2 Tbsp
- onion: 2 Tbsp (chopped)
- uncooked wild rice: 0.33333 cup
- water: 1 cup
- cube chicken bouillon: 1 piece
- salt: 0.5 tsp
- Cornish game hens: 2 piece
- salt: (to taste)
- butter: 0.25 cup (melted)
Metric Conversion
Stages of cooking
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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.
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Preheat oven to 400 degrees F (200 degrees C).
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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.
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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.
