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| Cornish Hens Stuffed w/Wild Rice
4 Cornish hens
3/4 cup of wild rice
2 1/4 cup of water
2 teaspoons of chicken stock base
1/2 cup of butter
1/2 teaspoon of Basil leaves
1/4 teaspoon of cinnamon
2 teaspoons of Parsley flakes
3 1/2 teaspoons of Bon Appetit
1 tablespoon of instant minced onion
1 tablespoon of pepper
1/4 teaspoon of salt Wash rice, add water and stock base, cover and cook until tender and all water is absorbed. About 50 minutes. Melt butter. Wash and pat dry the Cornish hens, set aside. Preheat oven to 450ºF. To cooked rice, add 1/4 cup butter, basil, cinnamon, parsley flakes, 2 tsp Bon Appetit, onion, pepper and salt. Mix well. Fill cavities of hens with stuffing. Cover exposed stuffing with aluminum foil during the first 30 minutes of baking time to prevent drying. Brush hens with a mixture of the remaining 1/4 cup butter and 1 1/2 tsp Bon Appetit. Roast 20 minutes, reduce heat to 350ºF. and roast 45 minutes longer or until drumstick twists easily and birds are nicely browned. Baste several times with seasoned butter.
Posted by Sheila Exner - 4/93 |
