Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

Cornish Game Hens w/Wild Rice Supreme




Source of Recipe


Unknown


List of Ingredients




4 fresh or frozen Cornish game hens
2 Tblsp. butter or margarine, melted
1 (6 oz.) pkg. long grain and wild rice mix
1 (10-3/4 oz.) can chicken broth
2 Tblsp. butter or margarine
1 bunch green onions, sliced
6 large mushrooms, sliced or 1 (4.5 oz.) jar sliced mushrooms
1/2 cup dry white wine
2 bay leaves


Recipe



Thaw hens, if frozen. Remove giblets. Rinse hens and pat dry. Brush inside and out with 1 tablespoon melted butter. Remove seasoning packet from rice mix; use 1 tsp. seasonings per hen; rub inside and out. Place hens, breast side up in a shallow roasting pan. Truss, if desired. Pour chicken broth and 1/2 cup water into pan. Bake at 450° F. for 15 minutes.

Meanwhile, melt 2 tablespoons butter in a skillet. Add green onions, mushrooms and rice packet from mix. Saute, stirring frequently. Slowly add 1-1/4 cups water, remaining seasonings from packet, wine and bay leaves. Bring to a boil. Pour rice mixture into roasting pan, making sure that rice does not rest on top of hens. Brush hens with remaining butter. Cover loosely with foil. Reduce oven temperature to 350° F. and bake an additional 45 minutes or until all liquid is absorbed. Serve hens on a bed of rice. Makes 4 servings.