Name: Cornish Hens with Wild Rice and Celery
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 2 tablespoons butter -; 1/2 cup chopped celery -; 1/4 cup sliced fresh mushrooms -; 2 packages (6.2 ounces each) fast-cooking long grain and wild rice mix -; 2 cans (14-1/2 ounces each) reduced-sodium chicken broth -; 1/2 cup water -; 2/3 cup sliced water chestnuts, drained and chopped -; 1/2 cup dried cranberries -; 1/2 cup chopped green onions -; 2 tablespoons reduced-sodium soy sauce -; 5 Cornish game hens (20 to 24 ounces each) -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Cornish Hens with Wild Rice and Celery

1. 2 tablespoons butter -

2. 1/2 cup chopped celery -

3. 1/4 cup sliced fresh mushrooms -

4. 2 packages (6.2 ounces each) fast-cooking long grain and wild rice mix -

5. 2 cans (14-1/2 ounces each) reduced-sodium chicken broth -

6. 1/2 cup water -

7. 2/3 cup sliced water chestnuts, drained and chopped -

8. 1/2 cup dried cranberries -

9. 1/2 cup chopped green onions -

10. 2 tablespoons reduced-sodium soy sauce -

11. 5 Cornish game hens (20 to 24 ounces each) -

How to cook deliciously - Cornish Hens with Wild Rice and Celery

1. Stage

Preheat oven to 375°. In a large saucepan, heat butter over medium heat. Add celery and mushrooms; cook until tender. Stir in rice; cook 1 minute longer. Stir in contents of rice seasoning packets, broth and water. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 5-6 minutes. Stir in water chestnuts, cranberries, onions and soy sauce. Stuff hens with rice mixture, or refrigerate and reheat it to serve with roasted hens.

2. Stage

Place hens on a rack in a shallow roasting pan. Bake until juices run clear and a thermometer reads 170°, 50-60 minutes. Cut each hen in half lengthwise to serve.