(Yield: 4 servings)
1-1/2 cups cooked rice
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup sliced almonds
2 tablespoons Kikkoman Teriyaki Baste & Glaze
4 fresh or thawed Rock Cornish hens
1/2 cup plus 2 tablespoons Kikkoman Teriyaki Baste & Glaze
1/2 teaspoon almond extract or flavoring
- Combine rice, celery, onion, almonds and 2 Tbsp. teriyaki baste & glaze; loosely stuff hens with mixture. Place hens in baking dish.
- Combine remaining 1/2 cup plus 2 Tbsp. teriyaki baste & glaze and almond extract.
- Bake hens at 325°F. 50 to 60 minutes, or until hens are no longer pink near bone, brushing with glaze mixture every 15 minutes.
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