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Ingredientes
- 3 x Cornish hens [1 3/4 lb ea]
- 6 x Fresh rosemary sprigs
- 2 Tbsp. Butter, melted
- 2 Tbsp. Lemon juice
- 1 pch Salt
- 1 pch Pepper
- 1 c. Wild rice
- 1 Tbsp. Butter
- 2 c. Mushrooms, halved
- 1 x Onion, minced
- 1 1/2 tsp Dry savory
- 1/2 tsp Salt
- 1/2 tsp Pepper
Direcciones
- Stuffing:Rinse rice.
- In saucepan, bring 3C water to boil; stir in rice. Return to boil; cover, reduce heat and simmer for 45 min or possibly till tender. Drain; place in bowl.
- In skillet, heat butter over medium-high heat; cook mushrooms, onion and savory for 3 min. Stir into rice along with salt and pepper; let cold.
- Rinse hens; pat dry. Stuff cavities; tie wings and legs with string.
- Place on rack in roasting pan, leaving 2 inches between each. Tuck half of a rosemary sprig under each leg and wing. Stir butter with lemon juice; brush half over hens.
- Sprinkle with salt and pepper and roast in 375F 190C oven, basting with remaining butter mix, for 1-1/2 hrs or possibly till juices run clear when hens are pierced.
- Remove trussing; cut in half along backbone. Serve, stuffing side down.
- carbohydrate, excellent source of iron.
- Lettuce Tossed Salad Cornish Hens [above] Marble Cheesecake Coffee and/or possibly tea
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 6 servings | |
| Calories 365 | |
| Calories from Fat 184 | 50% |
| Total Fat 20.53g | 26% |
| Saturated Fat 7.71g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 327mg | 14% |
| Potassium 466mg | 13% |
| Total Carbs 23.06g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.87g | 1% |
| Protein 22.51g | 36% |
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