2 1 lb. cornish game hens
salt
pepper
2 T. slivered almonds
2 T. finely chopped onion
1/3 c. long grain rice
3 T. butter
1 c. water
1 chicken bouillon cube
1 t. lemon juice
1/2 t. salt
1 3 oz. can chopped mushrooms
Clean game hens and season inside and out with salt and pepper. In a small saucepan cook almonds, onions, and rice in the butter browning slightly, 5-10 minutes, stirring frequently.
Add water, bouillon, lemon juice and salt. Bring to boil stirring until bouillon is disolved. Reduce heat, cover about 20-25 minutes until liquid is absorbed and rice is fluffy. Stir in the drained mushrooms.
(I like to make extra stuffing and put it under the birds because it is so good!)
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