Lucy Monroe’s Hazelnut Stuffed Game Hens
Submitted by;
Lucy Monroe

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.

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