Cornish Game Hens with Rice Stuffing recipe

4 servings

3 tablespoons butter

2 tablespoons slivered almonds

2 tablespoons chopped onion

1/3 cup uncooked wild rice

1 cup water

1 cube chicken bouillon

1/2 teaspoon salt

2 Cornish game hens

salt to taste

1/4 cup melted butter

Melt 3 tablespoons butter in a medium saucepan over medium heat.

Stir in the almonds, onion, and uncooked wild rice.

Saute 5 to 10 minutes.

Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt.

Bring to a boil.

Reduce heat, cover, and cook 20 to 25 minutes until rice is tender and easily fluffed with a fork.

Preheat oven to 400 degrees F (200 degrees C).

Season the Cornish game hens inside and out with salt, and stuff with the rice mixture.

Place the hens breast side up on a rack in a baking pan.

Brush with 1/4 cup melted butter.

Cover the baking pan, and cook the hens 30 minutes in the preheated oven.

Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.