This elegant yet approachable dish features two cornish hens stuffed with a fragrant mixture of toasted long-grain rice, crunchy pecans, and sweet raisins. The rice is first sautéed in butter until golden, developing a deep, nutty flavor that complements the rich, savory meat of the hens. As the birds roast, the juices baste the stuffing from the inside out, ensuring every bite is moist and flavorful. The combination of tender poultry, chewy rice, and sweet-tart fruit creates a harmonious balance of textures and tastes. ItâÂÂs an impressive centerpiece for holiday gatherings or a special weekend dinner, offering a sophisticated twist on traditional stuffing recipes without requiring complex techniques or hard-to-find ingredients.
Cornish Hens With Toasted Rice Stuffing
Description
This elegant yet approachable dish features two cornish hens stuffed with a fragrant mixture of toasted long-grain rice, crunchy pecans, and sweet raisins. The rice is first saut&# 195;©ed in butter until golden, developing a deep, nutty flavor that complements the rich, savory meat of the hens. As the birds roast, the juices baste the stuffing from the inside out, ensuring every bite is moist and flavorful. The combination of tender poultry, chewy rice, and sweet-tart fruit creates a harmonious balance of textures and tastes. ItâÂÂs an impressive centerpiece for holiday gatherings or a special weekend dinner, offering a sophisticated twist on traditional stuffing recipes without requiring complex techniques or hard-to-find ingredients.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC).
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Melt 1 tablespoon of butter in a medium saucepan over medium heat.
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Add the rice from the package and the chopped pecans to the melted butter.
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Sauté the rice and pecans, stirring occasionally, until the rice turns a light golden brown, about 5-7 minutes.
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Stir in the seasoning packet from the rice mix, 1 cup of water, and any included raisins.
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Bring the mixture to a boil, then cover the pan and reduce heat to low.
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Simmer for 25 minutes, or until the liquid is fully absorbed and rice is tender.
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Remove the pan from heat and let the stuffing cool slightly.
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While the rice cooks, remove the giblets and neck from the cavities of the cornish hens and discard.
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Rinse the hens inside and out under cold water, then pat them dry with paper towels.
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Season the inside and outside of each hen generously with salt and black pepper.
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Stuff each hen cavity loosely with about 1/2 to 3/4 cup of the warm rice mixture.
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Tie the drumsticks of each hen together with kitchen twine to secure the shape.
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Place the hens on a rack set inside a roasting pan.
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Brush the tops of the hens with additional melted butter if desired for crispier skin.
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Roast in the preheated oven for approximately 1 hour, or until the internal temperature reaches 165ðF (74ðC) and juices run clear when pierced.
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Baste the hens occasionally with pan drippings during roasting.
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Remove hens from the oven and let them rest for 10 minutes before serving.
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Remove the twine from the drumsticks.
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Serve the hens on a platter surrounded by any remaining warm rice stuffing.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 278.0kcal
- % Daily Value *
- Total Fat 25.3g39%
- Saturated Fat 4.7g24%
- Cholesterol 8.1mg3%
- Sodium 31.7mg2%
- Total Carbohydrate 13.9g5%
- Dietary Fiber 4.2g17%
- Sugars 2.8g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
