Cornish Game Hens with Honeyed Rice Stuffing

From Recidemia
Jump to: navigation, search

Description[edit]

Makes 2 servings

Ingredients[edit]

Procedures[edit]

  1. Cook onion and celery in 1 tablespoon butter over medium heat until tender.
  2. Stir in rice, raisins, walnuts, honey, lemon juice, ¼ teaspoon salt, cinnamon, and pepper.
  3. Sprinkle body cavities of hens with salt. Stuff lightly with rice mixture. Twist wing tips under back; tie legs together. Place breast side up on rack of roasting pan.
  4. Melt remaining 2 tablespoons butter, brush on birds.
  5. Roast at 375°F for 1¼ to 1½ hours or until tender. Brush with butter twice as they bake.