Honey-Lemon Glazed Cornish Hens with Walnut Rice Stuffing

By Chef Lina Fat
Total Time
1 Hr, 35 Mins
Serves
12
Meal
Dinner

DESCRIPTION

This recipe is festive enough for company, but simple enough for weekday meals.

Prep Time
20 Mins
Cook Time
1 Hr, 15 Mins
Total Time
1 Hr, 35 Mins
Calories
380
Total Fat
24
Polyunsaturated Fat
8
Cholesterol
120
Sodium
75
Carbohydrates
18
Dietary Fiber
2
Protein
22

Ingredients

  • 2 tablespoons butter
  • 1 cup leeks or shallots, chopped
  • 2 2/3 cups rice, white or brown, long-grain, cooked, parboiled
  • 1 cup California walnuts, chopped, toasted
  • 1/4 cup parsley, fresh, finely chopped
  • 2 tablespoon lemon rind, finely grated
  • 4 teaspoons thyme leaves, fresh
  • Salt and pepper, to taste
  • 4 Cornish hens, about 1-1/2 pounds each
  • 1/4 cup liquid honey
  • 2 teaspoons lemon juice

Preparation

  1. In large skillet, heat butter over medium heat. Add leeks; sauté until just tender. Stir in rice, walnuts, parsley, lemon rind and thyme. Season with salt and pepper; set aside. Rinse Cornish hens and pat dry; season inside and out with salt and pepper. Stuff cavity with rice mixture. Tuck wings underneath and tie legs together. Place with breast side up in large roasting pan.
  2. Bake in 375°F oven for 1 hour or until juices run clear, basting several times with pan drippings. In small bowl, whisk together honey and lemon juice. Brush Cornish hens with honey glaze during last 15 minutes of cooking; baste several times with glaze and pan drippings. Remove from oven and allow to rest for 5 minutes; remove [INVALID]

Note: The walnut rice stuffing can also be enjoyed as a side dish with chicken, pork or fish. Place in casserole dish, adding 2/3 cup chicken broth. Cover and bake in 375°F oven for 20 minutes or until heated through.