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Stuffed Corn-ish Hens




Source of Recipe


Taste of Home magazine






List of Ingredients



• 1 c. uncooked long grain rice
  
• 1 can (4 oz) mushroom stems and pieces, drained
  
• 1/2 c. slivered almonds
  
• 3 T. chopped onion
  
• 3 T. butter
  
• 2 c. water
  
• 2 chicken bouillon cubes
  
• 2 T. minced fresh parsley (1 T. dried)
  
• 1 T. lemon juice
  
• 1 t. salt
  
• 1 bay leaf
  
• 6 Cornish game hens (22 to 24 ounces each)
  
• 6 bacon strips, halved
  






Instructions



1. In a saucepan, saute rice, mushrooms, almonds and onion in butter for 5 minutes or until rice is lightly browned. Stir in water, bouillon, parsley, lemon juice, salt and bay leaf; bring to a boil. Reduce heat, cover and simmer for 25 minutes or until liquid is absorbed. Discard bay leaf. Spoon about 3/4 cup rice mixture into each hen. Place breast side up in a large roasting pan; tie drumsticks together. Place two bacon pieces over each hen. Cover and bake at 375 degrees for 45 minutes. Uncover and bake 45 minutes longer or until a meat thermometer reads 185 degrees for hens and 165 degrees for the stuffing.
   






Final Comments


Yield: 6 servings