(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.
If you like this, try...
On any ONE (1) Kikkoman Soy Sauce or Teriyaki Marinade and Sauce.
On any one (1) Kikkoman product.