Cornish Game Hens Stuffed with Wild Rice & Leeks

Cornish Game Hens Stuffed with Wild Rice & Leeks
Photo by Amy Albert


  • ½ lb. assorted wild mushrooms, wiped clean and chopped
  • ½ tsp. salt; more to taste
  • 5 Tbs. unsalted butter
  • 6 Cornish game hens (about 1-½ lb. each), neck and giblets removed and discarded or saved for stock, hens rinsed and patted dry
  • 1-½ cups homemade or low-salt canned chicken broth
  • 2 large or 3 medium leeks, the white and 1 inch of the light green portion cut into ½-inch dice, washed, and drained (to yield 2 cups)
  • 1 tsp. chopped fresh thyme
  • + 5 more ingredients
    • 2 Tbs. chopped fresh flat-leaf parsley
    • Freshly ground black pepper to taste
    • 1 tsp. chopped fresh sage
    • ¾ cup water
    • ¾ cup raw wild rice, rinsed and drained

In a medium saucepan over medium heat, melt 2 Tbs. of the butter. Add the leeks and cook until soft, 10 to 12 min. Add the wild rice, chicken broth, water, salt, and pepper. Bring to a boil, reduce the heat to low, cover, and simmer gently without stirring until the rice is just tender, 40 to 45 ...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network