Cornish hens stuffed with wild rice

4 servings

Ingredients

Quantity Ingredient
4 1# Cornish hens
¾ cup Wild rice
2¼ cup Water
2 teaspoons Chicken stock base
½ cup Butter
½ teaspoon Basil leaves
¼ teaspoon Cinnamon
2 teaspoons Parsley flakes
3½ teaspoon Bon Appetit
1 tablespoon Instant minced onion
1 tablespoon Pepper
¼ teaspoon Salt

Directions

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 450 degrees F. To cooked rice, add ¼ 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 ¼ cup butter and 1½ tsp Bon Appetit. Roast 20 minutes, reduce heat to 350 degrees F 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

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