FOUR SEASONS BREEZE | DECEMBER 2020 21
INGREDIENTS
1 (6 ounce) package long grain and wild rice mix
2 1/2 Tablespoons butter, divided
1/3 Cup sliced mushrooms, about three
1/4 Cup slivered almonds
1 (14 ½ ounce) can low sodium chicken broth
3/4 Cup water
1/4 Cup dried cranberries
2 Cornish game hens (20 to 24 ounce each)
1/2 Teaspoon salt
1/4 teaspoon pepper
Kitchen string (optional)
6 to 8 carrots, peeled
Set seasoning packet from rice mix aside. Place 2-quart
saucepan over medium heat, melt 1 Tablespoon of the
butter. Sauté the mushrooms until lightly browned (about
3 minutes), add the slivered almonds and continue to cook
for an additional minute. Add the rice and stir over low heat
for about three minutes until rice begins to smell toasty.
Stir in the seasoning packet, broth, water, and cranberries.
Bring to a boil over medium heat. Reduce heat, cover and
simmer for 25 to 28 minutes or until all liquid is absorbed.
Meanwhile, remove hens from refrigerator. Remove all packaging
and drain the hens. Use paper towels to dry them inside and out.
Sprinkle the salt and pepper on the hens, including in the cavity. Stuff
the hens with about 3/4 cup of the rice mixture. Do not overstuff.
Refrigerate any remaining rice mixture for another use. Tie the legs
of each hen together and tuck the wings under the body. Place the
hens on a rack in a shallow roasting pan. Tuck the carrots around
the hens. Melt the remaining butter, brush over the hens and carrots.
Bake in a preheated 350-degree oven for 60 to 75 minutes or until
the juice runs clear and a thermometer reads 170 degrees.
Cornish Hen with Cornish Hen with
White & Wild White & Wild
Rice Stuffing Rice Stuffing
By Irene Welker
Need a holiday dinner for two? These succulent stuffed Cornish hens are a
special occasion meal that will impress anyone. Yet they are so easy to make
that they may well be a regular entree in your home. The recipe serves two but
can easily be doubled to serve four.
DIRECTIONS
