Roast Cornish Hens & Savory Rice

Serves: 2
Total Calories: 565


1 1/3 cups chicken broth
1/2 cup long-cooking rice, uncooked
1/2 cup sliced mushrooms
1/4 cup celery, chopped
2 tablespoons onion, chopped
1/2 teaspoon dried marjoram, divided
1/2 teaspoon salt, divided
2 (20-ounce) Cornish game hens, thawed
1 tablespoon oil
1 pepper to taste


Combine broth, rice, mushrooms, celery, onion, 1/4 teaspoon marjoram and 1/4 teaspoon salt in an ungreased 13"x9" baking pan. Arrange hens on rice mixture; brush with oil. Sprinkle with pepper and remaining marjoram and salt. Cover and bake at 375 degrees for one hour. Uncover and bake for 25 to 35 minutes longer, or until juices run clear.

Tip: Salad bar veggies really add variety to meals for one or two…they come chopped and ready to use too. Toss them with leftover roast chicken for a tasty dinner salad, or sizzle with roast pork for a zesty stir-fry. So convenient!

Nutritional Facts:

Serves: 2
Total Calories: 565
Calories from Fat: 30

This Roast Cornish Hens & Savory Rice recipe is from the Comfort Foods Cookbook. Download this Cookbook today.

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