Cornish Hen With Wild Rice Recipe - Cooking Index
Cornish Hen With Wild Rice Recipe - Cooking Index
| 1 cup | 160g / 5.6oz | Wild rice |
| 1/4 cup | 15g / 0.5oz | Minced onion |
| 1/4 cup | 36g / 1.3oz | Chopped mushrooms |
| Ground giblets of hen | ||
| 4 tablespoons | 60ml | Chicken fat |
| 3 teaspoons | 15ml | Salt |
| 3/4 teaspoon | 3.8ml | Pepper |
| 3 lbs | 1362g / 48oz | Cornish hen - (1 large or 2 small) |
| 1/2 cup | 118ml | Boiling water |
Cook the wild rice according to directions on package. Drain.
Cook the onion, mushrooms and giblets in 2 tablespoons chicken fat for 10 minutes. Stir in the rice, 1 teaspoon salt and 1/4 teaspoon pepper.
Season the hen or hens with the remaining salt and pepper. Stuff and sew the opening.
Heat the remaining fat in a deep skillet and brown the hen in it. Add 1/2 cup boiling water. Cover. Bake in a 400 degree oven 45 minutes or until tender. Remove cover for last 15 minutes. Serves 3 to 4.
Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958
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