Cornish Hens with Toasted Rice Stuffing
You'll enjoy the crunchy texture of this delicious stuffing.
This is a winner with all of us. When my daughter Stefanie was little she said to us, "Instead of making the big turkey for Thanksgiving, just make the little turkeys."
1 tablespoon margarine
1 box Uncle Ben's Long Grain & Wild Rice Original Recipe
1/2 cup pecans, chopped
1 cup water
1/4 cup raisins
2 Cornish hens, thawed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon margarine, melted
Melt margarine in a saucepan. Add
rice and pecans
and saute over low heat, stirring occasionally, until rice turns golden brown. Add seasoning packet, water and raisins to rice mixture; stir well. Bring to a boil, cover and reduce heat. Simmer for 25 minutes or until liquid is absorbed. Remove from heat; cool.
Remove packet from the cavity of hens and discard. Wash hens inside and out; drain well. Season with salt and black pepper. Fill cavity of each hen with 1/2 to 3/4 cup rice mixture. Cover and warm the remaining rice to serve with hens. Tie drumsticks together with string and place on a rack in a roasting pan. Brush each hen with melted margarine.
Roast in 350 oven for 1 hour or until juices run clear when the hen is pierced. Baste occasionally with melted margarine while roasting. Remove from oven. Remove and discard string.
Serve hens on a bed of the remaining rice stuffing.
Serves 2
This recipe has been in my family for 40+ years. I believe it could be a Uncle Ben's Wild Rice Recipe
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