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Rice-Stuffed Cornish Hens
SUBMITTED BY:
Gloria Leiding
"'I found this recipe in a cookbook many years ago, and it's become one of my favorites,' reports Gloria Leiding of Fairmont, Minnesota. 'It's a nice change of pace from the usual beef or pork. These game hens always seem festive.'"
RECIPE RATING:
Read Reviews
(7)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
55 Min
READY IN
1 Hr 25 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS
1/3 cup uncooked long grain rice
2 tablespoons finely chopped onion
2 tablespoons slivered almonds
3 tablespoons butter, divided
3/4 cup water
1 teaspoon chicken bouillon granules
1 teaspoon lemon juice
1/2 teaspoon salt, divided
1 (4 ounce) can mushroom stems and pieces, drained and chopped
2 Cornish game hens
1/8 teaspoon pepper
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DIRECTIONS
In a saucepan, cook and stir the rice, onion and almonds in 2 tablespoons butter over medium heat for 5 minutes or until rice is lightly browned. Stir in the water, bouillon, lemon juice and 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until rice is tender. Stir in mushrooms.
Sprinkle outside and cavity of hens with pepper and remaining salt. Stuff hens with rice mixture. Place on a rack in a shallow roasting pan coated with nonstick cooking spray. Melt remaining butter; brush half over hens.
Cover and bake at 400 degrees F for 25-35 minutes longer or until juices run clear and a meat thermometer reads 180 degrees F for hens and 165 degrees F for stuffing.
FOOTNOTE
Nutritional Analysis: 1 stuffed hen equals 998 calories, 68 g fat (24 g saturated fat), 386 mg cholesterol, 1,350 mg sodium, 30 g carbohydrate, 3 g fiber, 63 g protein.
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REVIEWS
Reviewed on May 4, 2007 by samokoro
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samokoro
May 4, 2007
I'm not sure the recipe adequately tells you how long to cook the hens. I had to put them back into the oven, covered. The rice inside also was not cooked too well. After covering them and cooking them longer on lower heat, it all turned out to be quite yummy.
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3 users found this review helpful
I'm not sure the recipe adequately tells you how long to cook the hens. I had to put them back...
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Reviewed on Nov. 20, 2007 by
Alyssa
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Alyssa
Nov. 20, 2007
It was ok. Cooking time was WAY off. I actually had to cook mine for almost 1 hour and 1/2.
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2 users found this review helpful
It was ok. Cooking time was WAY off. I actually had to cook mine for almost 1 hour and 1/2.
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Reviewed on Dec. 26, 2006 by chibiharuka
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chibiharuka
Dec. 26, 2006
I was a bit disappointed w/this recipe. It was easy, and the stuffing was fine, but nothing special. Think I'll try something new before I'd use this again.
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2 users found this review helpful
I was a bit disappointed w/this recipe. It was easy, and the stuffing was fine, but nothing...
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Reviewed on Dec. 4, 2006 by salsita75
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salsita75
Dec. 4, 2006
I had to give this recipe another try after my first attempt. Having never cooked cornish hens, the recipe does not do a good job of telling you how long to bake the hens for--the first time I tried it, I didn't cook it long enough (the suggested 30 to 35 minutes only cooked it half way!). I attempted the recipe once again--I suggest a minimum of 60 minutes in the oven, watch it often, and enjoy. Loved the taste, thus the 4 stars!
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2 users found this review helpful
I had to give this recipe another try after my first attempt. Having never cooked cornish...
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Reviewed on Nov. 23, 2006 by
juicyfruit007
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juicyfruit007
Nov. 23, 2006
Well, I made this dish for Thanksgiving today, since it is a nice size for my husband and I. We really liked the rice stuffing (5 stars for that), but it was way too mushroomy for me (subtract a star for that). Could have done with half the mushrooms. I won't go into the problems I had cooking the Cornish hens, since they aren't really the fault of the recipe. Let's just say it had a lot to do with inexperience and chicken skin and half-frozen birds. It will be a dark day before I venture to cook whole poultry again.
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2 users found this review helpful
Well, I made this dish for Thanksgiving today, since it is a nice size for my husband and I....
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Reviewed on Oct. 19, 2006 by sandy
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sandy
Oct. 19, 2006
my family loved this, I did not add extra salt.Even my Husband who doesn't care for rice said it was very good.
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2 users found this review helpful
my family loved this, I did not add extra salt.Even my Husband who doesn't care for rice said...
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Reviewed on Sep. 18, 2008 by
Gwinn
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Gwinn
Sep. 18, 2008
This recipe is great. I have made it for most of the family now as they have come visiting and they all leave asking for the recipe. My bf only gets it when its a special occasion so now he try's to make special occasions just to get the hens. I did make a few minor changes however. I add the mushrooms with about 5 to 10 mins to go so they cook in a little better. I also use Cajun seasoning to give it a bit more kick and I dont brush the butter on the hens I pour the remaining butter over the hens before covering to cook.. I also cook for 50 to 70 mins like the package said to cook it instead of the directions here. But otherwise I love this recipe thanks so much for it!!
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0 users found this review helpful
This recipe is great. I have made it for most of the family now as they have come visiting...
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