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CORNISH GAME HEN AND WILD RICE SUPREME 4 fresh or frozen Tyson Rock Cornish game hens 2 Tbsp. butter or margarine, melted 1 (6 oz.) pkg. long grain and wild rice mix 1 (10 3/4 oz.) can chicken broth 2 Tbsp. butter or margarine 1 bunch green onions, sliced 6 large mushrooms, sliced or 1 (4.5 oz.) jar sliced mushrooms 1/2 c. dry white wine 2 bay leaves Thaw hens, if frozen. Remove giblets. Rinse hens and pat dry. Brush inside and out with 1 tablespoon melted butter. Remove seasoning packet from rice mix; use 1 teaspoon season- ings per hen; rub inside and out. Place hens, breast side up in a shallow roasting pan. Truss, if desired. Pour chicken broth and 1/2 cup water into pan. Bake at 450 degrees for 15 minutes. Meanwhile, melt 2 tablespoons butter in a skillet. Add green onions, mushrooms and rice packet from mix. Saute, stirring frequently. Slowly add 1 1/4 cups water, remaining seasonings from packet, wine and bay leaves. Bring to a boil. Pour rice mixture into roasting pan, making sure that rice does not rest on top of hens. Brush hens with remaining butter. Cover loosely with foil. Reduce oven temperature to 350 degrees and bake an additional 45 minutes or until all liquid is absorbed. Serve hens on a bed of rice. Makes 4 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |