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Cornish Game Hens with Rice Stuffing Two 1 pound Cornish game Hens
salt
pepper 2 tablespoons of slivered almonds
2 tablespoons of finely chopped onion
1/3 cup of uncooked long grain rice
3 tablespoons of butter 1 cup of water
1 chicken bouillon cube
1 teaspoon of lemon juice
1/2 teaspoon of salt
one 3 ounce can of chopped mushrooms, drained
Season the game hens inside and out with salt and pepper. In a small saucepan, cook the almonds, onion, and rice in butter for 5 - 10 minutes, stirring frequently. Add the water, bouillon cube, lemon juice and salt. Bring the mixture to boiling, stirring to dissolve bouillon cube. Reduce the heat, cover and cook slowly for about 20 - 25 minutes or until the liquid is absorbed and the rice is fluffy. Stir in the drained mushrooms. Lightly stuff the birds with the rice mixture. Place the breast up on rack in a shallow baking pan. Brush with melted butter or margarine. Roast covered in oven at 400ºF. for 30 minutes. Uncover and roast for 1 hour longer or until the drumsticks can be twisted easily in the socket. Brush the birds with melted butter during the last 15 minutes of roasting time. Makes 2 servings
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