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Cornish Hens W/Wild Rice

Cornish Hens W/Wild Rice recipe image
These Cornish hens offer an elegant yet approachable main course perfect for holiday gatherings or special date nights. The small birds are stuffed with a hearty blend of nutty wild rice, crisp apples, and fresh herbs, creating a moist interior that contrasts beautifully with the crispy, golden-brown skin. As they roast, the fats baste the meat, ensuring every bite is tender and flavorful. The wild rice stuffing absorbs the juices, adding earthy depth and texture. This dish looks impressive on the table but remains simple enough for weeknight cooking. Serve with roasted root vegetables or a light green salad to balance the rich, comforting flavors of this classic preparation.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 107.5
Dietary: Gluten-free, Vegetarian
Description
These Cornish hens offer an elegant yet approachable main course perfect for holiday gatherings or special date nights. The small birds are stuffed with a hearty blend of nutty wild rice, crisp apples, and fresh herbs, creating a moist interior that contrasts beautifully with the crispy, golden-brown skin. As they roast, the fats baste the meat, ensuring every bite is tender and flavorful. The wild rice stuffing absorbs the juices, adding earthy depth and texture. This dish looks impressive on the table but remains simple enough for weeknight cooking. Serve with roasted root vegetables or a light green salad to balance the rich, comforting flavors of this classic preparation.
Ingredients
  • 1 package (6-oz) long grain wild rice
  • 1 md Onion; minced
  • 3 tablespoon Butter or margarine,
Directions
  1. 1
    Preheat oven to 350 degrees F (175 degrees C).
  2. 2
    Cook wild rice according to package directions until tender but still chewy; drain well and set aside.
  3. 3
    Melt 2 tablespoons of butter in a skillet over medium heat; sauté minced onion until soft and translucent, about 5 minutes.
  4. 4
    Peel, core, and coarsely shred the apple; add to the skillet with the onions and cook for 2 minutes.
  5. 5
    In a large bowl, combine the cooked rice, onion-apple mixture, beaten egg, minced parsley, and ground thyme; mix thoroughly.
  6. 6
    Remove giblets from Cornish hens if present; rinse hens under cold water and pat dry inside and out with paper towels.
  7. 7
    Season the cavity of each hen with salt and pepper to taste.
  8. 8
    Loosely stuff each hen with the rice mixture; do not overfill as the rice will expand.
  9. 9
    Secure the cavity opening with wooden picks or skewers; truss the legs with kitchen twine to maintain shape.
  10. 10
    Place hens breast-side up in a shallow roasting pan; brush the skin with the remaining 1 tablespoon of melted butter.
  11. 11
    Roast in the preheated oven for 1 to 1 1/2 hours, or until the internal temperature reaches 165 degrees F and juices run clear when the thigh is pierced with a fork.
  12. 12
    Let rest for 10 minutes before carving; remove picks and twine before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 107.5kcal
% Daily Value *
Total Fat 7.9g13%
Saturated Fat 2.5g13%
Cholesterol 0.0mg0%
Sodium 116.5mg5%
Total Carbohydrate 8.4g3%
Dietary Fiber 0.5g2%
Sugars 1.1g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/cornish-hens-w-wild-rice/