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
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3 tablespoons butter
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2 tablespoons slivered almonds
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2 tablespoons chopped onion
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⅓ cup uncooked wild rice
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1 cup water
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1 cube chicken bouillon
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½ teaspoon salt
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2 Cornish game hens
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salt to taste
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¼ cup melted butter
Description
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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.
