Cranberry-Glazed Cornish Hens with Wild Rice


1 box Uncle Ben’s long grain and wild rice, fast cook recipe
½ cup sliced celery
1/3 cup slivered almonds
1 can whole berry cranberry sauce
4 Cornish game hens, rinsed and patted dry
2 Tbs. extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste


Preheat oven to 425 degrees F. Prepare rice according to package directions. Stir in celery, almonds, and ½ of the cranberry sauce; let cool.

Spoon approx. ¾ cup of rice mixture into the cavity of each hen. Tie the drumsticks together with kitchen string and place into a greased shallow roasting pan. Brush each hen with oil, then season with salt and pepper. Roast, uncovered, on center rack of oven 35-45 minutes or until internal temperature reaches 155 degrees at center of breast and juices run clear. Remove from oven, tent with foil and let rest for 5 minutes. Meanwhile, heat the remaining cranberry sauce in a small sauce pan until heated through.

Place hens onto serving plates and spoon warm cranberry sauce over each.
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