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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.
57

Yield

4

servings

Prep

20

min

Cook

60

min

Ready

80

min

Trans-fat Free, Good source of fiber
 

Ingredients

¾ cup celery
and onion, chopped
½ cup butter
or margarine, divided
3 cups rice
cooked
¾ cup raisins, seedless
cup walnuts
chopped
3 tablespoons honey
2 tablespoons lemon juice
¾ teaspoon cinnamon
ground
½ teaspoon salt
teaspoon 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 90830% of calories 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?

 

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