Cornish Game Hens and Rice Bake
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 Cornish hens (12 to 16 ounces each)
- 6 ounces white and wild rice mix
- 2 tablespoons onions, chopped
- 1 stalk celery, chopped
- 4 ounces mushroom stems and pieces, drained
- 2 cups water
- 3 chicken bouillon cubes
- 2 tablespoons butter
- 2 tablespoons honey, divided
- salt
directions
- Heat oven to 375 degrees. I spray 13 x 9 glass baking dish with Pam (recipe does not call for it).
- Using kitchen shears or sharp knife, cut game hens in half lengthwise through breastbone.
- In 13 x 9 glass baking dish combine rice mix, onion, celery and mushrooms.
- Heat water and dissolve bouillon; stir into rice mixture.
- Dot with butter.
- Place game hens cut side down over rice.
- Brush with 1 tablespoon honey.
- Sprinkle with salt.
- Cover with foil and bake at 375 degrees for 45 minutes. Uncover, brush with remaining honey.
- Bake uncovered for 30 minutes longer or until tender and brown.
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Reviews
-
I made this recipe with undiluted chicken broth and fresh mushrooms, and it turned out very well, if a little soupy. My six year-old son, who professes to hate both onions and mushrooms, gobbled the rice and asked for more! I found it much easier to baste the birds with the honey after heating it in the microwave for 15 seconds. Next time, I will use a little less broth, and perhaps quarter the birds before baking them.
RECIPE SUBMITTED BY
I am a real estate agent along with my husband, Mike. I enjoy meeting people and helping them sell or find a home. I have been happily married for 27 years. We have 1 daugther and 3 grandsons. My favorite recipes are from Paula Deen. I love to cook and eat -- that is why I workout 5 to 6 times a week. I enjoy Bible study, cooking, working out at the gym and reading. My husband and I love spending time with our grandsons who live about 45 miles from us. We are quick to give Our Heavenly Father credit for all the wonderful blessings in our life.
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I will not give a 1 or 2 rating as I know that the chefs that took time to enter the recipe felt it was deserving to share. I just have different tastes than them.
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