Cornish Game Hens with Wild Rice and Mushrooms
- 8 cornish game hens (1 pound each)
- 1 1/2 oz. dried mushrooms (any kind will do, but porcinis are our favorite)
- 6 tbsp. unsalted butter
- 1/4 c. diced onion
- 1 c. diced celery
- 1 c. chopped mushrooms
- 3 c. cooked wild rice
- 1/4 c. chopped fresh parsley
- 1/4 c. chopped fresh sage
- 1 tsp. kosher salt
- 1/2 tsp. cracked black pepper
Preheat oven to 350 degrees.
Remove the giblets from inside the hens. Discard them, cook them, or make a stock with them! Pat the hens dry with a paper towel. Sprinkle generously with salt and pepper. Set aside.
In a small bowl, soak the dried mushrooms in 1 cup of water for 25 minutes. Strain the mushrooms in a strainer over a bowl. Reserve the liquid. Chop the mushrooms and set them aside.
In a large sauté pan over medium heat, melt 3 tablespoons butter (or olive oil). Once the butter has melted, add onion, celery, and all of the mushrooms. Cook until the onion is soft and translucent. Add rice, herbs, salt, and pepper. Moisten slightly with about 3 tablespoons reserved mushroom water.
Melt remaining butter and set aside.
Stuff the hens with the rice and mushroom mixture. Place them on two large baking sheets. Brush hens generously with butter.
Bake for about 1 hour or until the internal temperature of the hens reaches approximately 160 degrees.
