Yield: 10 Servings
Measure | Ingredient |
---|---|
10 \N | Cornish hens |
5 cups | Half cooked rice |
1 cup | Soaked raisins |
½ cup | Pinola nuts or pine nuts; toasted |
\N \N | Chopped parsley or cilantro the cilantro gives it a more mediterrean taste |
\N \N | Salt and pepper to taste |
1 teaspoon | Rosemary |
1 \N | Egg |
mix all together with 1 egg as binder. stuff birds. smear birds with a mixture of oil, paprika, garlic powder, white pepper (salt if not kosher birds). cook 350 for an hour or till golden brown and crispy. thats all Posted to JEWISH-FOOD digest by eddie strulovits <wesfire@...> on Oct 21, 1998, converted by MM_Buster v2.0l.