4 Cornish hens 2 cups rice* (cooked and hot) 1/4 cup celery (chopped) 1/8 cup onion** (chopped) 1/4 cup carrots (grated) 1/8 cup hazelnuts (chopped) 1 Tbsp olive oil pepper, garlic, sage and basil to taste Sauté vegetables in olive oil until tender. Combine the remaining ingredients and stuff the hens. Season the exterior of the hens with garlic powder, sage, basil and pepper. Bake covered at 375 degrees for 30 minutes. Uncover and continue baking another hour (or until done). Baste with juices or butter halfway through cooking. *A mix of wild and long grain is best, but any rice will do. **This equals 2 Tbsp chopped onion. If you are using dried onion, halve the recipe.
Meats and Main Dishes