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Rice-Stuffed Cornish Hens

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Submitted by weezne

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 servings

PREP

20 min

COOK

60 min

READY

80 min

Ingredients

¾ 177
CUP ML CELERY
and onion, chopped
½ 118
CUP ML BUTTER
or margarine, divided
3 7.1E+2
CUPS ML RICE
cooked
¾ 177
79
CUP ML WALNUTS
chopped
3 45
TABLESPOONS ML HONEY
2 3E+1
TABLESPOONS ML LEMON JUICE
¾ 3.8
TEASPOON ML CINNAMON
ground
½ 2.5
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
6 6
EACH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 908 30% from fat
 % Daily Value *
Total Fat 30g 47%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 484mg 20%
Total Carbohydrate 49g 49%
Dietary Fiber 4g 16%
Sugars g
Protein 27g
Vitamin A 16% Vitamin C 8%
Calcium 8% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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