Categories: fowl- turkey- duck- goose- game hens-pheasant

Ingredients

• 1/4 cup butter
• 1/3 cup regular rice
• 2 Tbsp. diced celery
• 2 Tbsp. finely chopped onion
• 1 cup chicken broth
• 1 can (2 oz.) mushrooms. drained and chopped
• 1 cup (4 oz.) shredded cheddar cheese
• 2 lb. Cornish game hens
• salt and pepper
• melted butter for basting

Directions

1. In a 1 1/2 quart saucepan, melt butter; add rice, celery and onion. Cook 5-10 minutes, stirring frequently. Add chicken broth and bring mixture to a boil. Cover and simmer over low heat about 20 minutes or until liquid is absorbed and rice is fluffy. Stir in mushrooms. Cool. Toss cheese lightly with cooled rice mixture.
2. Meanwhile, season hens inside with salt and pepper. Stuff hens with rice mixture. Place on rack, breast side up, in shallow baking pan. Baste with butter. loosely cover with foil. Roast in preheated 400 degree oven for 30 minutes. Remove foil; roast for 45 minutes longer uncovered or until done. Occasionally baste with butter during last 45 minutes of roasting time. Remove cover for last 15 minutes.

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