Reviewed: Dec. 4, 2011

Very tastey and easy to make. I would make this again. The only disappointment I had was that the rice around the opening became dry and had a texture as if it wasn't cooked. Next time in addition to tying the legs together I'm going to do something better to keep the rice around the opening from being exposed while cooking to keep all of it moist and tender as it is delicious and worth eating. I cooked the rice in chicken broth instead of water and seasoned it lightly. I also dribbled the pan drippings over the finished hen too for a finishing touch.

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Reviewer:

Linda (LMT)

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Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

Reviewed: Apr. 24, 2011

I increased the servings to 8 first. I simmered the rice in chicken stock instead of water. I sauted 2.5 oz of slivered almonds in the butter until golden. I added one pkg of chopped white mushrooms and a cup of chopped onion to the almonds. I added that to the cooked rice. Those additions made what was probably a great rice recipe into one of the best wild rice recipes I have ever tasted!

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11 users found this review helpful

Reviewer:

Phylicia

Cooking Level: Expert

Home Town: Torrance, California, USA

Living In: Alpine, California, USA

Reviewed: Feb. 4, 2011

I used this recipe on 2 hens (b/c that is how they were packaged) also used brown rice and used beef stock instead of water and added 1 tsp of both tarragon and sage to mushrooms as they cooked... my husband was IN LOVE!! I'd even use the same seasoning on Chicken Thighs and roast them on finished mushroom rice!!

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7 users found this review helpful

Reviewer:

mandarin026

Cooking Level: Expert

Home Town: Ransom, Pennsylvania, USA

Living In: Columbus, Georgia, USA

Reviewed: Feb. 19, 2010

Hen was great and moist. I baked it in a glass covered dish and put a pan of water underneath it on lower shelf to help ensure moisture. Didnt love the rice though. Next time I plan to make some mushroom rice in a separate pot and put stuffing inside the hen.

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6 users found this review helpful

Reviewer:

tonnap

Reviewed: Dec. 26, 2009

I made this for Christmas for my extended family... first Christmas in charge of the bird/ first Christmas married! Everyone was raving about this recipe! The bird looks so good, and it tastes wonderful. A couple of adjustments I made: I added 1 can of cream of mushroom because other reviewers said the recipe was sometimes dry. Also, I added in the rest of my stuffing from stuffed mushrooms I had made the night before. Combined with a oil, vinegar, and rosemary marinade = perfection!

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Reviewer:

MrsMorgan

Reviewed: Dec. 22, 2009

The hen itself was very good, although I made sure to check it early to ensure it wouldn't dry out. The rice was a little bland and dry....I will try more seasonings with that next time. It was a good Sunday afternoon meal...one you can surely take a nap after!

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6 users found this review helpful

Reviewer:

vail0022

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Duluth, Minnesota, USA

Reviewed: Dec. 10, 2009

This is a great simple recipe. The wild rice has a unique flavor and when paired with the hen it's wonderful. When you are in the mood for something different this is a great recipe to turn to. I was pleasantly surprised by how flavorful this dish was. It certainly was not dry as the other reviewer suggested. If you think that's going to be an issue roast it breast side down. Thanks for a great recipe!

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9 users found this review helpful