Stuffed Cornish Game Hens

The cream of celery soup gives the rice a great flavor.

• Ready In: 2 hrs 5 mins
• Serves: 2
• Yields: 2 hens

Ingredients

• 2  tablespoons  finely chopped onions
• 2  tablespoons  melted butter
• 1⁄3 cup  uncooked rice
• 1  tablespoon lemon juice
• 1⁄2 cup  cream of celery soup, undiluted
• 1  teaspoon parsley flakes
• 3⁄4 cup water
• 1  chicken bouillon cube
• 2  Cornish hens, 1 to 1 1/2 pound each
•  salt and pepper
•  melted butter

Directions

1. Sauté onion and rice in 2 tablespoons butter for 5 minutes or until onion is transparent and rice is golden. Add juice, soup, parsley, bouillon and water. Bring to boil; cover and reduce heat to medium low and cook for 25 minutes.
2. Remove giblets from hens and rinse hens with cold water, pat dry. Sprinkle the cavities lightly with salt and pepper.
3. Stuff hens with rice mix, close cavities and secure with wooden picks. Place hens, breast side up, in a shallow pan.
4. Brush hens with butter.
5. Cover and bake at 375°F for 30 minutes. Uncover and bake 1 hour, baste frequently.