Rock Cornish Hen And Wild Rice Recipes

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ORANGE CORNISH HEN FOR TWO



Orange Cornish Hen for Two image

This is a perfect dinner for two or can be doubled for company. Serve with wild rice.

Provided by misty

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 1h20m

Yield 2

Number Of Ingredients 6

1 Cornish game hen, thawed and giblets removed
1 teaspoon salt
½ teaspoon ground black pepper
½ cup frozen orange juice concentrate, thawed
¼ cup honey
¼ cup ketchup

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Season hen with salt and black pepper; place in a roasting pan.
  • Roast hen in the preheated oven until partially cooked, 25 to 30 minutes.
  • Mix orange juice concentrate, honey, and ketchup in a saucepan; bring to a boil and cook until syrup consistency, 5 to 10 minutes.
  • Baste hen with orange glaze; continue roasting, basting every ten minutes, until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C), 35 to 40 more minutes. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 571.1 calories, Carbohydrate 69.9 g, Cholesterol 150.6 mg, Fat 21.2 g, Fiber 0.9 g, Protein 28 g, SaturatedFat 5.8 g, Sodium 1574.6 mg, Sugar 68.2 g

CORNISH GAME HENS WITH RICE STUFFING



Cornish Game Hens with Rice Stuffing image

My mother used to make this for Easter dinner. The rice stuffing is a perfect partner for the hens. Packaged wild rice mix can be used as well.

Provided by MOMMYCOFFEY

Categories     100+ Everyday Cooking Recipes

Time 2h10m

Yield 4

Number Of Ingredients 10

3 tablespoons butter
2 tablespoons slivered almonds
2 tablespoons chopped onion
⅓ cup uncooked wild rice
1 cup water
1 cube chicken bouillon
½ teaspoon salt
2 Cornish game hens
salt to taste
¼ cup melted butter

Steps:

  • Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
  • Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.

Nutrition Facts : Calories 396.9 calories, Carbohydrate 11.3 g, Cholesterol 128.9 mg, Fat 32.3 g, Fiber 1.3 g, Protein 15.8 g, SaturatedFat 15.8 g, Sodium 1341.1 mg, Sugar 0.7 g

WILD RICE STUFFED CORNISH HENS



Wild Rice Stuffed Cornish Hens image

My mom prepares this impressive-looking entree for the holidays and for other "company's coming" occasions. The savory rice stuffing goes wonderfully with the moist golden hens and sweet apricot glaze. She is often asked for the recipe. -Becky Brunette, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 10

5-1/2 cups water, divided
2 teaspoons chicken bouillon granules
1-1/2 teaspoons salt
3/4 cup uncooked wild rice
1-1/2 cups uncooked long grain rice
1 pound bulk pork sausage
1-1/2 cups chopped celery
3/4 cup chopped onion
6 Cornish game hens (20 to 24 ounces each)
1 jar (12 ounces) apricot preserves

Steps:

  • In a large saucepan, bring 5 cups water, bouillon and salt to a boil. Add wild rice. Reduce heat; cover and simmer for 20 minutes. Add long grain rice; cover and simmer 25-30 minutes longer or until rice is tender and water is absorbed., Meanwhile, in a large skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in rice mixture. Spoon about 3/4 cup stuffing into each hen. , Place remaining stuffing in a greased 2-qt. baking dish; cover and set aside. Place hens breast side up on a rack in shallow baking pan; tie drumsticks together. Bake, uncovered, at 350° for 40 minutes., In a small saucepan, bring preserves and remaining water to a boil. Pour over hens. Bake 25-35 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing, basting occasionally. Place baking dish of stuffing in the oven for the last 35-40 minutes of hens' baking time.

Nutrition Facts : Fat 118 g fat (34 g saturated fat), Cholesterol 770 mg cholesterol, Sodium 1,595 mg sodium, Carbohydrate 95 g carbohydrate, Fiber 3 g fiber, Protein 139 g protein.

ROCK CORNISH HEN AND WILD RICE



Rock Cornish Hen and Wild Rice image

One of our members is building on a rice dish theme, so thought I would offer this dish. The Rock Cornish Hen is a versatile little bird, that can be prepared in any number of ways. I chose a simple preparation for this one and accompanied it with my "Wild Rice and......" recipe, which see. A link is provided in the comments...

Provided by Gary Hancq

Categories     Chicken

Time 1h15m

Number Of Ingredients 8

1 rock cornish hen
1 Tbsp extra virgin olive oil
juice of 1/2 lemon
2 pats butter
lightly salt and pepper
just a pinch of poultry seasoning
just a pinch of thyme
just a pinch of onion powder

Steps:

  • 1. Rinse Hen well and dry with paper towels. Using Kitchen shears or knife, lay hen breast side up and snip or cut down one side of breast. as well as a short slice at the neck and tail, so you can lay the bird flat.
  • 2. In a foil lined cake pan or baking dish lay the hen out flat, breast and flesh side up. Drizzle with the Lemom Juice, sprinkle with the Salt,Pepper, Poultry Seasoning, Thyme and Onion Powder. Use a very little amount of each of these, less than a tenth of a teaspoon. **Just a Pinch** is what you can pick up between you thumb and forefinger. And then sprinkle lightly.
  • 3. Drizzle on the Olive Oil and rub on the Butter.
  • 4. Bake at 350 degrees for 45 to 50 minutes. They should brown nicely without the need to broil.
  • 5. If browned after 45 to 50 minutes, remove from oven and baste well with the juices. Lower oven temp to 250 degrees and bake an additional 10 to 15 minutes.
  • 6. Sever and separate the two halves, (This could be done before baking) and plate them up.
  • 7. This is great with homemade stuffing or rice. I prefer to accompany them with my Wild Rice recipe, which see. I incorporate Wild Rice, Brown and Long Grain Rice and white Rice. I cook all separately then combine and add finely minced Celery, Onions and Walnuts or Pecans. The wild Rice pairs excellently with Shrimp and Fish offerings as well.
  • 8. Note: The wild rice was retrieved from the freezer and was prepared three months earlier. I make a large batch and freeze in quart zip-lock bags and compress no thicker than my finger, so I can break off just what I need to serve. It freezes very well, and was just as good as the day I made it.

CORNISH GAME HENS AND RICE BAKE



Cornish Game Hens and Rice Bake image

This recipe makes a nice dinner and is from The Pillsbury Family Kitchens' Cookbook. I use 1 can (10 3/4 ounces) chicken broth and enough water to make 2 cups (and heat it in microwave) in place of water and bouillon cubes. This recipe can also be used with quartered or cut up frying chicken. I have only made it with the cornish hens.

Provided by happynana

Categories     Poultry

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

3 Cornish hens (12 to 16 ounces each)
6 ounces white and wild rice mix
2 tablespoons onions, chopped
1 stalk celery, chopped
4 ounces mushroom stems and pieces, drained
2 cups water
3 chicken bouillon cubes
2 tablespoons butter
2 tablespoons honey, divided
salt

Steps:

  • Heat oven to 375 degrees. I spray 13 x 9 glass baking dish with Pam (recipe does not call for it).
  • Using kitchen shears or sharp knife, cut game hens in half lengthwise through breastbone.
  • In 13 x 9 glass baking dish combine rice mix, onion, celery and mushrooms.
  • Heat water and dissolve bouillon; stir into rice mixture.
  • Dot with butter.
  • Place game hens cut side down over rice.
  • Brush with 1 tablespoon honey.
  • Sprinkle with salt.
  • Cover with foil and bake at 375 degrees for 45 minutes. Uncover, brush with remaining honey.
  • Bake uncovered for 30 minutes longer or until tender and brown.

Nutrition Facts : Calories 462.4, Fat 12.7, SaturatedFat 5.4, Cholesterol 178.8, Sodium 855.7, Carbohydrate 43.5, Fiber 3.6, Sugar 11.2, Protein 43.5

CORNISH HENS WITH WILD RICE



Cornish Hens with Wild Rice image

This recipe started out as my grandmother's. My mother added the mushroom soup and the green peppers...I added the cheddar cheese. I think this dish represents our region because so much wild rice is grown here.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 14

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2/3 cup whole milk
1 cup shredded cheddar cheese
3 bacon strips
1 cup finely chopped onion
1/2 cup chopped green pepper
4-1/2 cups cooked wild rice
3 Cornish game hens (20 to 24 ounces each), halved
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 cup vegetable oil
Minced fresh parsley

Steps:

  • In a saucepan, combine soup and milk. Cook over medium heat until smooth; stir in cheese. , Meanwhile, in a skillet, fry bacon until crisp. Remove bacon; crumble and set aside. In drippings, saute onion and green pepper until tender. Add to soup mixture along with wild rice; mix well. Pour into a greased 15x10x1-in. baking pan; top with bacon. Combine flour, salt, paprika and pepper in a heavy plastic bag; place one or two hens at a time in bag and shake to coat well. , In another skillet, Brown hens in oil on all sides. Arrange on top of rice mixture. Bake, uncovered, at 350° for 45 minutes or until meat is tender. Sprinkle with parsley.

Nutrition Facts :

CORNISH GAME HENS WITH WILD RICE STUFFING



Cornish Game Hens with Wild Rice Stuffing image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 13

6 tablespoons unsalted butter, divided
1/4 cup finely chopped onion
2 tablespoons finely chopped celery
1 teaspoon finely chopped fresh thyme leaves
1 1/2 cups cooked wild rice
1 tablespoon minced flat-leaf parsley, plus sprigs for garnish
1/3 cup toasted pecan pieces, broken
2 tablespoons dried cranberries
2 tablespoons dried currants
4 dried apricots, diced
Kosher salt and freshly ground black pepper
4 Cornish hens, patted dry
1 tablespoon balsamic vinegar

Steps:

  • In a medium skillet, heat 2 tablespoons of the butter over medium-low heat. Saute the onions and celery until softened, about 10 minutes. Add the thyme and cook for 1 minute more. In a mixing bowl combine the onion mixture with the rice, parsley, nuts and dried fruits and season with salt and pepper to taste. Place 1/2 cup of the stuffing into the cavity of each hen. Tie the legs of each bird together with kitchen twine.
  • Preheat the oven to 400 degrees F. Melt the remaining butter with the vinegar. Brush the birds all over with the butter mixture and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast the hens until an instant read thermometer inserted in the thigh registers 170 degrees F., about 80 minutes. Set the birds aside at room temperature, loosely covered with foil, for 10 minutes before carving. Split hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of parsley and serve.

PAELLA WITH WILD RICE, SEAFOOD AND CORNISH HEN



Paella With Wild Rice, Seafood and Cornish Hen image

Make and share this Paella With Wild Rice, Seafood and Cornish Hen recipe from Food.com.

Provided by Chuck Hughes

Categories     Pork

Time 4h

Yield 2 serving(s)

Number Of Ingredients 15

2 cups wild rice
2 red bell peppers
1 large yellow onion
1/2 chorizo sausage or other spicy sausage
1 Cornish hen
4 rock tiger shrimp, heads on
1/2 lb mussels
3 -4 large squid
2 tablespoons olive oil
2 teaspoons ground turmeric
1 teaspoon smoked paprika
4 garlic cloves
4 cups chicken stock
1 pinch saffron thread
1 cup frozen green pea

Steps:

  • Soak the wild rice in 4 cups cold water for at least 2 hours. It will absorb some of the water and puff up a little bit.
  • To roast the red peppers:.
  • Place the red bell peppers directly onto the fire on your gas stove. Or place directly onto your electric burner. Char well for over 15 minutes on all sides. You are looking for a very black exterior. Pop the peppers into a bowl and cover tightly with plastic wrap to seal in the heat and sweat. In 10 minutes you can peel off the charred skin. If you want you can do this under running cold water, which makes it a little easier. Cut in wide slices and set aside.
  • Peel and finely dice the onion. Slice the sausage into 1/2-inch pieces.
  • To fabricate the Cornish game hen:.
  • Remove the carcass from your hen beginning at top of bird along either side of breast bone. Using a sharp knife, work your way down each side of carcass trying to remove as much meat from the bone as possible, to make 2 halves. Leave in the leg and wing bones, but discard the carcass (or save for stock). Then cut the leg and wing pieces off from the breast pieces.
  • To clean the shrimp:.
  • Start by holding the shrimp, backside up, and run your knife down the length of its spine. This will expose the vein. To remove the vein you can use your finger, or the tip of your knife to pull it out of the shrimp.
  • To clean the mussels:.
  • Scrub the mussels removing any sand and seaweed bits. If mussels are open, test them by pressing the two shells together. If they start to close, then they are still alive and safe to use. If not, discard them.
  • To clean the squid:.
  • Grab the head, while holding the end and PULL. Most of the guts will come out in one neat pile. You need to remove the transparent spine (or quill) by running a finger along the inside of the mantle holding it by the tip and pulling. Check the base in case there is a bit of spine left and that can be removed as well. Remove the wings by pulling off and then peel the rest of the skin off, which should come off in one piece. Slice the squid body open, score it on the diagonal (making a shallow incision but not cutting all the way through). Then cut this squid piece into flat triangles, or if you prefer simply cut the squid body into rings.
  • In a large skillet turn a large pan on high heat and drizzle in the oil. Add the hen pieces to the hot pan and sear and brown on all sides, about 8 to 10 minutes. Take the pieces out of the pan and set aside. Add the chorizo or other sausage to the pan. Stir until browned, about 3 to 4 minutes. Leave there. In the same pan, continue to build the dish by adding the onions, and saute until golden. Add the turmeric, and smoked paprika, and then add the garlic. Add the wild rice, and stir to coat with all the flavors and allow the grains to toast slightly.
  • Return the seared hen pieces to the pan. Add your warm chicken stock to which you have added the saffron. Reserve about a cup of stock for later. Cover the pan with a lid or tin foil, and let cook, about 40 minutes.
  • Finish by adding the seafood (shrimp, mussels, squid), and the last cup of stock just before the last 10 minutes. Just before serving, add the peas and the reserved roasted red peppers. Cover for a minute and the residual heat will warm both.
  • Ladle up into two personal paella pans.

Nutrition Facts : Calories 1396.1, Fat 37.9, SaturatedFat 8.6, Cholesterol 191.6, Sodium 1533.8, Carbohydrate 177.7, Fiber 20.7, Sugar 26.7, Protein 88.5

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