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Cornish Game Hens Stuffed With Long Grain and Wild Rice

This is an easy cook, so you can do it even if you’re feeling a bit petulant. It presents well, tastes great, and will earn accolades from your diners. I make this for Tina frequently just so that I can hear her rave about it. Or sometimes, she fixes it for me, which just goes to show you that even a woman can operate a Green Mountain grill! Grilled asparagus accompanies well.

  1. Thaw your birds overnight or longer in the refrigerator, or in cold water for several hours.
  2. Prepare one box of Uncle Ben’s Long Grain & Wild Rice for each 3 birds you plan to cook. Let the rice cool to room temperature.
  3. Wash the hens thoroughly, inside and out, and pat dry with paper towels.
  4. Spread a small amount of olive oil on the hens, especially in the cavity.
  5. Rub inside and out with a generous amount of Green Mountain Poultry Rub.
  6. Turn the grill on to 320 °. (it will default to that temperature automatically.)
  7. Stuff the cavity of each bird with your rice mixture.

  8. When your grill’s temperature stabilizes, put the hens inside, directly on the grate, with the breasts up (wings down).

  9. Cook for about 90 minutes or until leg moves freely in socket and skin is golden brown.

" Just plug it in and away you go on a journey to near culinary perfection. You will just LOVE grilling with pellets because of the taste, the aroma, and the lack of mess. Practically impossible to burn your food! "