Very nice dish, so tender and moist. I changed it up a bit. Instead of butter, I used olive oil. I didn't use almonds or a bouillon cube in the rice. I used long grain white rice because that's all I had on hand but would love to try it with the wild rice next time as that sounds delicious too. In the rice stuffing I made, I used diced carrots, zucchini, onion, and a tbsp of chopped cilantro. Atop the hens with olive oil and salt, I added freshly ground black pepper and a slight sprinkling of Cajun herbs and spices. And when I baked it, I didn't cover it at all, but baked for an hour at 350 degrees F, and then increased the temp to 400 degrees F the last ten minutes of cooking time. I served it alongside gently boiled potato medallions with sour cream sauce. Thanks for posting this recipe.
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Very nice dish, so tender and moist. I changed it up a bit. Instead of butter, I used olive...