Rice Stuffed Cornish Hens

3/4 cup onion, chopped
3/4 cup celery, chopped
1/2 cup butter, divided
3 cups rice, cooked
3/4 cup raisins
1/3 cup walnuts, chopped
3 tablespoons honey
2 tablespoons lemon juice
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon pepper
6 Cornish game hens

Preheat oven to 375 F. In a skillet, saute onion and celery in 3 tablespoons butter until tender; remove from 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 skins. Bake uncovered 1 hour or until the juices run clear.

Serves 6.

Return To:


Cajun Country -- New Iberia, Louisiana