Rice-Stuffed Cornish Hens

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Rice-Stuffed Cornish Hens to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Rice-Stuffed Cornish Hens, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/3 cup uncooked long grain rice
• 2 tablespoons finely chopped
• onion
• 2 tablespoons slivered almonds
• 3 tablespoons butter, divided
• 3/4 cup water
• 1 teaspoon chicken bouillon
• granules
• 1 teaspoon lemon juice
• 1/2 teaspoon salt, divided
• 1 (4 ounce) can mushroom stems
• and pieces, drained and chopped
• 2 Cornish game hens
• 1/8 teaspoon pepper

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a saucepan, cook and stir the rice, onion and almonds in 2 tablespoons butter over medium heat for 5 minutes or until rice is lightly browned

Step 2: Technique & Execution

Stir in the water, bouillon, lemon juice and 1/4 teaspoon salt

Step 3: Technique & Execution

Reduce heat; cover and simmer for 16-20 minutes or until rice is tender

Step 4: Technique & Execution

Stir in mushrooms

Step 5: Technique & Execution

Sprinkle outside and cavity of hens with pepper and remaining salt

Step 6: Technique & Execution

Stuff hens with rice mixture