Cornish Hens Stuffed

By rossboys

Ingredients

• 2 cups water
• 1 6.2oz pkg instant long grain and wild rice mix
• 1/2 cup seedless green grapes
• 1 Tbsp curry powder
• 1/2 Tbsp garlic powder
• 1/2 tsp black pepper
• 2 Cornish hens (1-1/2 lbs each)
• 1 cup reduced-sodium chicken broth

Details

Servings 4

Preparation

Step 1

In a small saucepan, combine water, rice, and seasoning packet. Mix well. Bring mixture to a boil over med heat. Cover and reduce heat to low. Simmer until water is absorbed, about 5 min. Remove from heat. Stir in grapes.

In a small bowl, combine curry powder, garlic powder, and pepper. Gently loosen skin covering breast. Rub some spice mixture underneath skin. Rub remaining spice mixture over skin.

Preheat oven to 350 deg. Spoon rice mixture evenly into each body cavity. Pour broth into a shallow glass baking dish. Place hens in dish; cover.

Bake hens, turning once and basting every 15 min with pan juices, until juices run clear when thigh joint is pierced, about 1 hr and 10 min. Cut hens in half. Discard pan juices. Serve with rice.