I serve additional wild rice blend on the side, plus a vegetable, edemame succotash this time.
2 Cornish game hens, patted dry
1 Tbsp butter
1/3 cup finely chopped onions
6 ounces brown mushrooms, chopped finely
8 fresh large basil leaves
Around 1 cup cooked wild rice blend
EVOO as needed
Salt and pepper to taste
Melt butter over medium heat, add onions, a bit of salt and pepper and cook until soft. Add mushrooms, along with a bit more salt and pepper, and cook until mushrooms soften and brown a bit more. Remove from heat and cool.
Preheat the oven to 375 F and prepare a shallow roasting pan with a rack.
Using your fingers, loosen the breast skin on 1 side at the body cavity up toward the neck. Place half of a basil leaf under the skin, along with 1/8 of the mushroom mix. Add another half leaf of basil and another 1/8 of the mushrooms mix. Repeat on the other side, then repeat on the other Cornish hen. Season the inside of the body cavity with salt and pepper. Add about 1/2 cup of the cooked wild rice blend. Repeat with the other hen. Rub the skin of the hens with EVOO and season with salt and pepper.
Place the hens breast side down on the rack and bake for 25 minutes. Remove from the oven, flip them over and continue to cook for around 35 minutes more or until temperature in thickest part of thigh is 165 F and the rice in the cavity is at least the same. Remove from oven, allow to rest for about 10 minutes and serve.