Ingredients
- 4 x Cornish game hens
- 1/4 c. Dry white wine Salt and pepper
- 1 c. Wild rice
- 1/4 c. Butter
- 1 1/2 c. Chicken broth
- 1 tsp Salt
- 6 x Green onions -- minced
- 1 c. Celery
- 1 c. Toasted almonds -- minced
- 8 ounce Canned mushrooms -- sliced
- 1/2 tsp Marjoram
- 1/2 tsp Nutmeg
- 1/4 c. Butter -- melted
- 1 sm Can Reserved
- 2 Tbsp. Sugar
- 1/4 tsp Ginger
- 1 tsp Cornstarch
- 1/2 c. Chicken broth Sliced pineapple -- juice
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Cornish Game Hens
Servings: 1
Directions
- Soak the wild rice in sufficient water to cover for 1 hour. Drain and spread on paper towel to dry. Season inside of each hen with the wine, salt, and pepper. Make dressing: saute/fry rice in 1/4 c. butter. Add in 1 1/2 c. chicken broth, 1 tsp. salt and simmer, tightly covered for 25 min. Add in green onions, celery, almonds, mushrooms, marjoram, and nutmeg. Fill hens with dressing. Brush hens with 1/4 c. melted butter. Place breast side up in shallow pan and bake for 1 hour at 350 degrees. Top each hen with a pineapple slice. Combine sugar, ginger, cornstarch and 1/2 c. chicken broth. Add in pineapple juice and spoon over hens. Bake 15 min at 400 degrees, basting occasionally.
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