Rock Cornish Hens with Rice Stuffing



3 Tablespoons Butter Or Margarine

1/3 Cup Shredded Carrot

1/3 Cup Chopped Red Or Green Bell Pepper

2 Tablespoons Chopped Onion

1 Cup Cooked Long-Grain Rice

2 Tablespoons Spicy Brown Mustard

1 Tablespoon Chopped Fresh Parsley

2 Pounds Rock Cornish Hen, Rinsed & Patted Dry

1/8 Teaspoon Paprika


Preheat oven to 400 degree F.

Melt butter in medium skillet over medium-high heat. Add carrots, bell peppers and onions; stir. Cook 3 minutes, or until vegetables are crisp-tender, stirring frequently. Add rice, mustard and parsley; stir.

Spoon rice mixture into cavity of each hen; secure with wooden picks. Sprinkle hens with paprika. Place, breast-sides up, on rack in shallow roasting pan.

Bake 1 hour, or until meat thermometer reaches 165F when inserted in the center of stuffing. Let hens stand 10 minutes before removing stuffing. Remove and discard wooden picks. Cut hens in half to serve



4 servings


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