Food Network: Cornish Hens with Brown Rice Stuffing

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Cornish Hens with Brown Rice Stuffing
Copyright, 2006, Robin Miller, All rights reserved

Ingredients
4 Cornish game hens, about 1 1/4 pounds each, giblets removed and
discarded
Salt and ground black pepper
2 teaspoons olive oil
1/2 cup minced scallions
2 cloves garlic, minced
1 teaspoon dried thyme
1 cup instant brown rice
1 1/2 cups reduced-sodium chicken broth, divided
1 cup sun-dried tomatoes in olive oil, drained and chopped
1 small green bell pepper, chopped
Prepared cranberry sauce, optional

Instructions

Preheat oven to 450 degrees F.

Rinse hens inside and out and pat dry. Season the hens, inside and out, with salt and black pepper.
Place hens in a large roasting pan and set aside.

Heat oil in a medium saucepan over medium heat. Add scallions and garlic and saute 2 minutes. Add
brown rice and thyme and stir to combine. Add 1 cup of the chicken broth, cover and bring mixture
to a simmer. Allow rice to cook for 3 minutes then add the sun-dried tomatoes and bell pepper.
Season, to taste, with salt and black pepper.

Remove from heat and spoon rice mixture loosely into cavity of hens. Pour remaining 1/2 cup of
chicken broth into bottom of pan.

Place hens in oven and immediately reduce oven temperature to 350 degrees F. Bake 45 minutes to 1
hour, or until juices from thigh run clear when pierced with a fork, basting every 15 minutes with
the pan juices.

Remove the hens from the oven and transfer to a platter. Pour the pan juices over top and serve.

Serving suggestion: Serve the stuffed hens with cranberry sauce and a side dish of fresh or frozen
snow peas sauteed in a little olive oil and seasoned with salt and crushed red pepper.