How to make Brown rice pilaf stuffed Roasted Cornish hen!

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is a healthier grain option, while white rice is often less expensive.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture, while sunflower seeds are more budget-friendly.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is a lighter option, while bouillon cubes are a cost-effective substitute.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat, while margarine is often less expensive.

Cut up 1/4 medium onion, 1/2 carrot, and 1/2 celery.

Rinse and drain 1 cup of brown rice.

Rinse and pat dry the Cornish hens.

Add 1.5 cups of chicken broth and 1 sprig of rosemary to the rice mixture.

Add 1/2 teaspoon of kosher salt and cover the mixture.

Add 1 tablespoon of butter to enrich the flavor and moisture.

Add 1/4 cup of dried cherries to the mixture (can substitute with dried cranberries or apricots).

Bring the bird to room temperature before cooking.

Drizzle 2 tablespoons of extra-virgin olive oil over the Cornish hens and rub it in.

Season each hen with 1/2 teaspoon of sea salt and 1 teaspoon of Italian seasoning.

Tie the legs of the hens and tuck the wings under the body.

Roast the hens in the oven at 350°F for about 1 hour until golden brown and juicy.

Serve each Cornish hen individually.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens