Rice-Stuffed Cornish Hens
This was an interesting mix of flavors, but it lacked pizzazz. It also took 2 hours to fully cook. Nice presentation but we thought a whole bird was too much for one person.
Yield
4 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
celery
and onion, chopped |
|
| ½ | cup |
butter
or margarine, divided |
|
| 3 | cups |
rice
cooked |
|
| ¾ | cup |
raisins, seedless
|
|
| ⅓ | cup |
walnuts
chopped |
|
| 3 | tablespoons |
honey
|
|
| 2 | tablespoons |
lemon juice
|
|
| ¾ | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 6 | each |
cornish game hens
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
celery
and onion, chopped |
|
| 118 | ml |
butter
or margarine, divided |
|
| 7.1E+2 | ml |
rice
cooked |
|
| 177 | ml |
raisins, seedless
|
|
| 79 | ml |
walnuts
chopped |
|
| 45 | ml |
honey
|
|
| 3E+1 | ml |
lemon juice
|
|
| 3.8 | ml |
cinnamon
ground |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 6 | each |
cornish game hens
|
*
|
Directions
In a skillet, sauté onion and celery in 3 Tablespoon butter until tender; remove from the heat.
Add rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper; mix well.
Stuff hens. Place on a rack in a large shallow baking pan.
Soften remaining butter; rub over sins.
Bake, uncovered at 375℉ (190℃) for 1 hour or until the juices run clear.
