Ceola Cornish Hens
Prep: 15 min
Cook: 65 min
Total: 80 min
Serves: 4
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Slivered almonds, mushrooms, and long-grain rice are toasted in butter and steeped in lemon-brightened bouillon before they ever go near the birds. Spooned into Cornish hens and roasted until golden, the filling emerges fluffy and nutty, perfumed with lemon. It is an elegant, old-school way to turn small birds into a quietly impressive supper for two or four.
Ingredients
Ingredients
- 2 Tbsp Slivered Almonds
- 2 Tbsp Onion - Finely Chopped
- 1/3 Cup Uncooked Long Grain Rice
- 3 Tbsp Butter
- 1 - Chicken Bouillon Cube
- 1 Tsp Lemon Juice
- 1/2 Tsp Salt
- 3 Oz Mushrooms - Chopped
- 4 - Cornish Hen
Directions
Directions
- Saute almonds, onions and rice in butter in small saucepan for 7 to 10 minutes, stirring frequently.
- Add 1 cup water, bouillon cube, lemon juice, salt and mushrooms to rice mixture.
- Bring to boil, stirring to dissolve bouillon cube.
- Reduce heat.
- Simmer, covered, for 20 minutes or until liquid is absorbed and rice is fluffy.
- Stuff Cornish hens with rice mixture; truss.
- Arrange in shallow baking pan.
- Bake at 325 degrees for 45 minutes or until browned and tender.
Nutrition
Per serving · 4 servingsCalories
460
Fat
24 g
Saturated fat
10 g
Carbohydrates
34 g
Sugar
1 g
Fiber
2 g
Protein
28 g
Sodium
600 mg
Cholesterol
120 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 Tbsp Slivered Almonds
- 2 Tbsp Onion - Finely Chopped
- 1/3 Cup Uncooked Long Grain Rice
- 3 Tbsp Butter
- 1 - Chicken Bouillon Cube
- 1 Tsp Lemon Juice
- 1/2 Tsp Salt
- 3 Oz Mushrooms - Chopped
- 4 - Cornish Hen
