Cornish Hens with Wild Rice

Cornish Hens with Wild Rice

Cornish Hens with Wild Rice Recipe
Prep time
Cook time
Total time
Serves: 4
  • 3 cup. organic, reduced-sodium chicken broth
  • ¼ c. organic almonds, blanched, slivered
  • ¼ tsp. Celtic sea salt
  • 2 whole organic pasture-raised Cornish game hens
  • 2 c. organic button mushrooms
  • ½ c. organic wild rice
  • 2 tsp. organic extra virgin olive oil
  • 0.17 Tbsp. organic tarragon, dried
  • ½ c. organic long grain brown rice
  • ½ medium organic onion, chopped fine
  • 4 Tbsp. organic orange marmalade
  • ¼ tsp. fresh ground black pepper (to taste)
  1. In large saucepan, bring broth to boil. Add both rices and tarragon. Bring to boil, reduce heat, cover, and simmer 45 minutes or until rice is tender. Transfer cooked rice to bowl. Season with sea salt and pepper to taste, if desired. While rice cooks, heat oil in a nonstick pan over medium heat. Add onions and saute until soft and translucent. Raise heat to high and add mushrooms and almonds. Saute, stirring constantly to prevent burning, about 3 minutes or until nuts are golden. Combine mixture with cooked rice. Preheat oven to 375F. Rinse hens and trim excess fat. Season cavities with salt and pepper, then stuff with rice mixture. Season skin with salt and pepper, if desired. Place hens on rack in shallow roasting pan, breast side up. Roast hens for about 75 minutes. (Juices run clear when thigh is pricked with fork).

Nutrient Information Per Batch

1646.39 kcal Calories, 248.02 mg Calcium, 165.71 g Carbohydrate, 434.98 mg Cholesterol, 50.45 g Total Fat, 14.97 g Fiber, 10.14 mg Iron, 415.06 mg Magnesium 3309.83 mg Potassium, 139.04 g Protein,107.98 mcg Selenium, 1171.27 mg Sodium, 48.97 g Sugars, 14.63 mg Zinc, 8.49g Saturated fat, 0.01 trans Fat, 25.92 g Monounsaturated fats, 11.3 g Polyunsaturated fats, 375.98 IU Vitamin A, 2.69 mg Vitamin B6, 2.71 mcg Vitamin B12, 18.29 mg Vitamin C, 34.56 IU Vitamin D, 11.88 Vitamin E, 19.14 mcg Vitamin K, 163.07 mcg Folate,0.9 mg Vitamin B1(Thiamin),24.98 mg Vitamin B3(Niacin),2.7 mg Vitamin B2(Riboflavin), 0.03 mcg Lycopene, 179.58 mcg Lutein and Zeaxanthin, 0.28 g ALA, 0.05 g EPA, 0.1 gDHA,1779.35 mg Phosphorous, 3.09 mg Manganese, 0 mcg Alpha carotene, 10.49 mcg Beta carotene, 0.24 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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