Cornish Hens with California Wild Rice Stuffing

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For a nice presentation, double the stuffing and serve the hens on a bed of the rice mixture.

~Created by Master Chef Martin Yan~
PBS Television: “Yan Can Cook”

Serves 4-8 people.


Wild Rice
  • 1 ½ cups wild rice, rinsed and drained
  • 3 cups chicken stock
  • 1 teaspoon freshly grated ginger
  • ½ teaspoon Chinese Five-Spice
  • 1 whole star anise
  • ½ cup chopped onion
  • ½ cup golden raisins
  • 1 Asian pear, peeled and coarsely chopped
  • 1/3 cup toasted pine nuts
Cornish Hens
  • 4 Cornish game hens, giblets removed, rinsed and patted dry
  • ¼ cup hoisin sauce
  • ¼ cup plum sauce
  • 2 Tablespoons soy sauce
  • 2 Tablespoons dry sherry
  • 3 Tablespoons sesame oi
Cooking Instructions:

Heat oven to 400°. Combine wild rice, chicken stock, ginger, five-spice and star anise in a medium saucepan. Bring to a boil, reduce to low, cover and simmer for 25 minutes.

Add onion and raisins to rice mixture. Continue to simmer, covered, until rice is tender, 25 to 30 minutes. Drain mixture and transfer to a bowl. Remove and discard star anise and stir in pear and pine nuts.

Spoon one-fourth of the stuffing mixture into each hen cavity. Tie legs together with kitchen twine and place hens in a roasting pan large enough to fit all four without crowding. Roast for 15 minutes.

Meanwhile, in a small bowl whisk together hoisin, plum sauce, soy sauce, sherry and sesame oil. Reduce heat to 350° and continue to roast hens, basting occasionally with glaze, until juices run clear when pierced between the leg and thigh, about one hour. Let rest 5 minutes before cutting.

This recipe was developed for the California Wild Rice Advisory Board by Master Chef Martin Yan, TV’s “Yan Can Cook,” Foster City, CA
Compliments of California Wild Rice Advisory Board
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