Ingredient

• 2 tablespoons butter
• 1/2 cup chopped celery
• 1/4 cup sliced fresh mushrooms
• 2 packages (6.2 ounces each) fast-cooking long grain and wild rice mix
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1/2 cup water
• 2/3 cup sliced water chestnuts, drained and chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped green onions
• 2 tablespoons reduced-sodium soy sauce
• 5 Cornish game hens (20 to 24 ounces ea

Direction

1. Preheat oven to 375°. In a large saucepan, heat butter over medium heat. Add celery and mushrooms; cook until tender. Stir in rice; cook 1 minute longer. Stir in contents of rice seasoning packets, broth and water. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 5-6 minutes. Stir in water chestnuts, cranberries, onions and soy sauce. Stuff hens with rice mixture, or refrigerate and reheat it to serve with roasted hens.
2. Place hens on a rack in a shallow roasting pan. Bake until juices run clear and a thermometer reads 170°, 50-60 minutes. Cut each hen in half lengthwise to serve.