Rice-stuffed cornish hens
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Each: celery and onion; chopped |
| ½ | cup | Butter or margarine; divided |
| 3 | cups | Cooked rice |
| ¾ | cup | Raisins |
| ⅓ | cup | Walnuts; chopped |
| 3 | tablespoons | Honey |
| 2 | tablespoons | Lemon juice |
| ¾ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 6 | Cornish game hens; 20 oz each | |
Directions
In a skillet, saute 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 degrees for 1 hour or until the juices run clear.
Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.
Recipe by: TASTE OF HOME DEC/JAN 1996 Posted to recipelu-digest by "Diane Geary" <diane@...> on Mar 23, 1998