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I have had this recipe since the early 80's and it never fails to be a hit.


  • 4 Cornish Hens
  • 2 Tablespoons Butter
  • 1 (6 oz.) box "Uncle Ben's" Long grain & wild rice
  • 1 (10 3/4 oz.) Chicken Broth
  • 1/2 cup water
  • 2 Tablespoons Butter
  • 1 bunch green onions, sliced
  • 6 large mushrooms,sliced or a (4.5 oz. jar)
  • 1 1/4 cups water
  • 1/2 cup white cooking wine
  • 2 bay leaves


  • Preheat oven to 450 degrees.
  • Remove giblets and dice, set aside. Rinse hens and pat dry. Brush inside and out with 1 tablespoon melted butter. remove seasoning pack from rice mix, use 1 teaspoon of the seasoning per hen, rub inside and out.
  • Place hens breast side up in shallow roasting pan, pour chicken broth and 1/2 cup water into pan. bake in preheated oven for 15 minutes.
  • Meanwhile, melt 2 tablespoons of butter in skillet add giblets,onions, mushrooms and rice from pack. saute stirring frequently. Slowly add 11/4 cups water and remaining seasoning from pack, add wine and bay leaves, bring to boil. remove from heat. Pour rice mixture into roasting pan around hens and brush withe hens with remaining melted butter. Cover loosely with foil. Bake an additional 45 minutes or until all liquid is absorbed.
  • 4 servings

Categories: Main Dish  Poultry 
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