Creative Cooking Ideas

What You Need:

• 2 tablespoons onion, finely chopped
• 1/3 cup long grain rice, uncooked
• 4 tablespoons butter, divided
• 1/2 cup cream of celery soup
• 3/4 cup water
• 1 tablespoon lemon juice
• 1 teaspoon chives, dried
• 1 teaspoon parsley flakes
• 1 chicken bouillon cube
• 2 (1-1/4 pound) Cornish hens
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon tarragon, dried

How to Make It:

Place 2 tablespoons butter in a large skillet over medium heat and allow the butter to melt completely. Stir in the onion along with the rice. Cook for 3 minutes, stirring occasionally, until the rice has begun to brown.

Pour the soup into the skillet and stir to combine. Add the water, lemon juice, chives, parsley, and bouillon cube. Stir well to combine the ingredients. Allow the mixture to heat to a steady boil. Reduce the heat to low. Cover the skillet and allow to cook 25 minutes or until all the liquid is absorbed and the rice is tender.

Remove the skillet from the heat and allow the mixture to cool enough to handle.

Clean the hens with cold water and pat dry with paper towel. Sprinkle the salt and pepper into both hen cavities. Stuff the two hen cavities with the rice mixture.

Preheat oven temperature to 375 degrees.

Place a rack in a large baking pan. Lay each hen on the rack with the breast side up.

Melt the remaining butter in a microwave safe bowl on high for 1 to 2 minutes. Add the tarragon to the melted butter and stir to combine.

Brush the hens with the butter mixture. Cover loosely with foil. Bake 45 minutes basting with the butter mixture about every 10 minutes.

Serves 2.