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.