Cornish Game Hens Stuffed with Wild Rice & Leeks

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

Ingredients

  • 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
  • 1 tsp. chopped fresh thyme
  • ¾ cup water
  • 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)
  • ½ tsp. salt; more to taste
  • 2 Tbs. chopped fresh flat-leaf parsley
  • + 5 more ingredients
    • Freshly ground black pepper to taste
    • ½ lb. assorted wild mushrooms, wiped clean and chopped
    • 5 Tbs. unsalted butter
    • ¾ cup raw wild rice, rinsed and drained
    • 1 tsp. chopped fresh sage

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network