Cornish Game Hens and Side Rice Recipes, Please

If I understand rightly, it's a poussin or baby chicken? If so, I would grill it spatchcocked and serve it, with a byriani. Lots of celebratory recipes on Google.

I prepare a bed of pre-prepared wild and white rice mix and put it in the bottom of a buttered baking dish, then I slather the chicken up with butter and lots of salt, pepper and herbs. Then I place the chicken on the bed of rice and pour in just enough dry sherry to keep the rice from drying out and roast at 375. When I do a whole broiler-fryer I roast it for 45 minutes, cornish hens would probably only take 30 to 40, just test for doneness. The drippings from the chicken plus the sherry really flavors the rice nicely.

I make them like Ritaweeda does, with a pkg of wild & white rice mix only that I've never added sherry. (Making a note to try that.) I add some diced celery and dried cranberries to the rice.

I have a recipe of my Dad's that was great, but when I pulled the recipe card, it had to of been copied wrong. He used to make it for us when we would go to visit. I got the recipe from him, but never made it. My mother loved it and she died in 1998, so it had to be before then. He died in 2002. I will have to experiment to see what to do.

Cornish Hens and Wild Rice

1/2 cup wild rice

1/2 cup white rice

1/4 cup margarine (he made a note to use 1/8 cup)

3/4 cup chicken boullion broth

1 tsp salt (he has a note to not salt or pepper the hens, but pepper is not mentioned)

3 green onions

1/2 cup chopped celery

1 can mushrooms (fresh mushrooms were not usually available where he lived)

dash of poultry seasoning

Saute margarine and rice for 1 hour (This has to be wrong?)

Add chicken broth and salt

Add remaining ingredients

Add to hens and bake for about 1 hour

He stuffed the hens at first, then he started to cut them in half and place on top of the rice in a casserole. He also started using the Uncle Ben's mix and just tossing the seasoning packet since he couldn't find wild rice in the store.

I'm thinking you browned the rice, added the broth, and then cooked for the hour?

It was very good and very pretty, especially when it was a whole bird. I would appreciate any help anyone could give. I would like to make it again.

ETA: You couldn't of cooked the white rice for an hour, it would be mush.

Wow. These ideas and the recipes are great. We'll have a couple of trial runs and we appreciate the time you took to respond!

I am a glutton for punishment....I make a bread and onion and chopped apple dressing seasoned with celery salt and...stuff and sew up those little buggers, nestle them close together in a roasting pan and butter generously and roast at 375 to 400 until knife tip tender....about 45 minutes to 1 1/2 hours....depending on how big they are.
I have friends who grew up on "the Res" and always have some "real" wild rice......and I take a cup ( leftovers are wonderful!), rinse it well and put it in a pan over a medium flame and stir and toast for about 4 or 5 minutes then add just a little less than 4 times the volume of water, and a little salt and simmer until the water is absorbed....usually about 45 minutes. sometimes I add a little sauteed mushrooms.
Both the rice and the game hens have a dark flavor that I think goes well together.
If I am out of wild rice I make a pilaf out of brown rice....sautee 2 T finely chopped onions and 2 T chopped celery in 2T butter and 1 T oil until soft....add 2 T slivered almonds and continue until they are slightly brown. Add a cup of rinsed brown rice, 2 1/2 cups chicken broth, cover and simmer 25 to 35 minutes....watch and add a little water if it looks dry. Shortly before the rice is done add a small handful of craisins, or dried blueberries.
Remember you won't get as much cooked rice from a cup of brown rice as you will from a cup of wild rice.