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A Cooking Adventure with Thom

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Rock Cornish Game Hens with Wild Rice

Sue Cochran, CHE
Servings: 2





cup wild rice, uncooked
3 cups water
cup long grain rice, uncooked
1 tablespoon polyunsaturated margarine
onion, chopped
pound mushroom, sliced
1 Rock Cornish game hen, washed, cleaned, split
2 tablespoons margarine
teaspoon pepper
teaspoon marjoram, crushed
cup brandy, or bourbon
cup red currant jelly, melted

Cooking Method

Wild Rice (first 6 ingredients):

  1. Wash wild rice and drain. 

  2. Bring water to a boil and add wild rice gradually. 

  3. Lower heat, cover pan and simmer for 15 minutes. 

  4. Add white rice, bring back to a boil, then lower heat and continue to simmer for 30 minutes or until all liquid is absorbed. 

  5. Melt butter and add to rice with onion and mushrooms. 

  6. Cook for 5 minutes more.

Rock Cornish Game Hens:

  1. Preheat oven to 400 F. 

  2. Place rice mixture in the bottom of baking dish. 

  3. Place split hens on top of rice, skin side up.  Baste hens with melted margarine, sprinkle with pepper and crushed marjoram. 

  4. Roast for 30 minutes. 

  5. Add brandy or bourbon to melted jelly and remaining melted margarine. 

  6. Frequently baste hens with jelly mixture during the next 30 minutes of baking. 

  7. If birds brown too quickly, reduce heat to 375 F.

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