Rice-stuffed Cornish Hens
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Cornish | Holiday, Poultry, Taste of ho | 6 | Servings |
INGREDIENTS
| 3/4 | c | Each: celery and onion |
| chopped | ||
| 1/2 | c | Butter or margarine, divided |
| 3 | c | Cooked rice |
| 3/4 | c | Raisins |
| 1/3 | c | Walnuts, chopped |
| 3 | T | Honey |
| 2 | T | Lemon juice |
| 3/4 | t | Ground cinnamon |
| 1/2 | t | Salt |
| 1/8 | t | Pepper |
| 6 | Cornish game hens, 20 oz | |
| each |
INSTRUCTIONS
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@aol.com> by PookyPook <PookyPook@aol.com> on Jan 24, 1998. Recipe by: TASTE OF HOME DEC/JAN 1996 Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1501
Calories From Fat: 727
Total Fat: 91.2g
Cholesterol: 549.7mg
Sodium: 633.9mg
Potassium: 2413.5mg
Carbohydrates: 118.6g
Fiber: 4.2g
Sugar: 21.5g
Protein: 95.1g