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
and onion, chopped
or margarine, divided
cornish game hens
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.