Golden Cornish Hen with Wild Rice Seasoned with REVOLUTION, roasted to perfection, and served with savory wild rice and mushrooms. While the quartered hens make a nice petite meal, half Cornish hens are perfect for Thanksgiving Dinner–cut the hens in half and cook using the same method. Triple the wild rice mix, and serve with the traditional holiday accompaniments for a wonderful meal. 1 16-18 oz. Cornish hen 2 tsp. REVOLUTION 1 TB. butter 3/4 Cup raw wild rice (2 Cups cooked) 1 Cup thinly-sliced mushrooms (we like portabella or cloud ear–nice fresh button mushroom caps will work fine, too) 2 TB. finely minced onion 1 TB. chopped fresh parsley 1/4 tsp. RUBBED SAGE or POULTRY SEASONING 2 TB. drippings from Cornish hens 1/4-1/2 tsp. salt (we like kosher flake salt)

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