Cornish Hens Stuffed with Wild Rice and Pecans Jessica Harris   From Every Day with Rachael Ray November-December 2005 Eight Servings Prep Time: 25 minutes; Cook Time: 1 Hour New Orleans resonates deeply in my soul. It's the kind of place where the cultures of the South and the Caribbean come together. It's got everything that I am about: music, dance, African culture—and it's got food. It feels like home. This dish has the warmth of New Orleans hospitality and the mix of all those cultures. It's got coconuts from the Caribbean and pecans from the South. Plus, it's rice-based, and I love rice.—Jessica Harris Jessica Harris shared her memory of New Orleans before Hurricane Katrina. We left her thoughts unedited as a reminder of the beauty and cultural richness of the city. Join Every Day with Rachael Ray in helping America's Second Harvest, the nation's largest hunger-relief agency, provide food to those who were displaced by the hurricane. For details, visit rachaelraymag.com/katrina. 2 sticks (8 ounces) unsalted butter 8 Cornish game hens 4 cups cooked white rice 1 cup unsweetened flaked coconut 1/2 cup finely chopped pecans 1 tablespoon Bell's poultry seasoning 1 small onion, finely chopped Salt and freshly ground pepper 1. Preheat the oven to 450°F. 2. Thinly slice 4 tablespoons of the butter and slide the pieces under the breast skin of the hens. 3. In a large bowl, mix the rice, coconut, pecans, poultry seasoning and onion. Divide the stuffing evenly among the cavities of the hens. Place 1 tablespoon of the butter in each of the 8 cavities. Rub the remaining 4 tablespoons of butter over the outside of the hens and season them lightly with salt and pepper. 4. Roast the hens for 15 minutes, then lower the oven temperature to 350°F and roast 30 to 40 minutes longer, until the juices run clear.

Chicken Little Nuggets Sweet Peach Chicken and Greens Chicken Succotash Chicken Salad with Roasted Potatoes and Corn Roast Turkey Sandwich with the Works See All Poultry See All Recipes ADVERTISEMENT

ADVERTISEMENT