Cornish Hens With Brown Rice Stuffing
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
47
Sourness
46
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1
Salt2 tsps
Olive Oil1 cup
Scallions (minced)2 cloves
Garlic (minced)1 tsp
Dried Thyme1 small
Green Bell Pepper (chopped)Directions:
1
Watch how to make this recipe
2
Preheat oven to 450 degrees F
3
Rinse hens inside and out and pat dry
4
Season the hens, inside and out, with salt and black pepper
5
Place hens in a large roasting pan and set aside
6
Heat oil in a medium saucepan over medium heat
7
Add scallions and garlic and saute 2 minutes
8
Add brown rice and thyme and stir to combine
9
Add 1 cup of the chicken broth, cover and bring mixture to a simmer
10
Allow rice to cook for 3 minutes then add the sun-dried tomatoes and bell pepper
11
Season, to taste, with salt and black pepper
12
Remove from heat and spoon rice mixture loosely into cavity of hens
13
Pour remaining 1/2 cup of chicken broth into bottom of pan
14
Place hens in oven and immediately reduce oven temperature to 350 degrees F
15
Bake 45 minutes to 1 hour, or until juices from thigh run clear when pierced with a fork, basting every 15 minutes with the pan juices
16
Remove the hens from the oven and transfer to a platter
17
Pour the pan juices over top and serve
18
Serving suggestion: Serve the stuffed hens with cranberry sauce and a side dish of fresh or frozen snow peas sauteed in a little olive oil and seasoned with salt and crushed red pepper