Cornish games hens with rice stuffing

2 servings

Ingredients

Quantity Ingredient
2 eaches One Pound Cornish Game Hens; Thawed
Salt And Pepper
2 tablespoons Almonds; Slivered
2 tablespoons Onion; Finely Chopped
⅓ cup Long Grain Rice; Uncooked
3 tablespoons Butter Or Margarine
1 cup ;Water
1 each Chicken Bouillon Cube
1 teaspoon Lemon Juice
½ teaspoon Salt; If Desired
3 ounces Can Chopped Mushrooms; Drained, About 1/2 Cup

Directions

STUFFING

Season the game hen, inside and out, with the salt and pepper. In a small saucepan, cook the almonds, onion and rice in the butter for 5 to 10 minutes, stirring frequently. Add the water, bouillon cube, lemon juice, and salt, if used, and bring the mixture boiling, stirring to dissolve the bouillon cube. Reduce the heat; cover, and cook, slowly, about 20 to 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, breast up, on a rack in a shallow baking pan. Brush with melted butter or margarine. Roast, covered, in a preheated 400 degree F. oven for 30 minutes. Uncover and roast 1 hour longer, or until the drumstick can be twisted easily in the socket. Brush the birds with melted butter during the last 15 minutes of roasting time. Submitted By RICH HARPER On 08-06-95

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