Cornish Hens Stuffed with Wild Rice

By á-41473

Ingredients

• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 1/2 cup butter, softened, divided
• 3 cups cooked rice
• 3/4 cup raisins
• 1/3 cup chopped walnuts
• 3 tablespoons honey
• 2 tablespoons lemon juice
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 6 Cornish game hens (20 to 24 ounces each)

Preparation

Step 1

In a large skillet, saute onion and celery in 3 tablespoons butter until tender; remove from the heat.

Stir in the rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper. Stuff hens.

Place on a rack in a large shallow baking pan. Rub remaining butter over skin.

Bake, uncovered, at 375° for 1 hour or until a meat thermometer reads 180°.