Cornish Hens with Wild Rice and Celery
“Stuffed with a succulent combination of wild rice, mushrooms and dried cranberries, these golden hens are sure to become a special-occasion entree in your home. They’re a wonderful change of pace from traditional turkey.” —Nancy Horsburgh, Everett, Ontario
Taste of Home
|Servings||Prep Time||Cook Time|
- 2 tbsp butter
- 1/2 cup chopped celery
- 1/4 cup sliced fresh mushrooms
- 2 packages fast-cooking long grain and wild rice mix 6.2 ounces each
- 2 cans reduced-sodium chicken broth 14-1/2 ounces each
- 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 tbsp reduced-sodium soy sauce
- 5 Cornish game hens 20 to 24 ounces each
- Preheat oven to 375°. In a large saucepan coated with cooking spray, 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.
- 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.
1 each: 257 calories, 7g fat (3g saturated fat), 123mg cholesterol, 564mg sodium, 20g carbohydrate (5g sugars, 1g fibre), 29g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1/2 fat.