Cornish Game Hens Stuffed with Wild Rice & Leeks

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


  • 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)
  • Freshly ground black pepper to taste
  • 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
  • + 5 more ingredients
    • 2 Tbs. chopped fresh flat-leaf parsley
    • ¾ cup raw wild rice, rinsed and drained
    • 1 tsp. chopped fresh thyme
    • 1 tsp. chopped fresh sage
    • ¾ cup water

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


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