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Honey Lemon-Glazed Cornish Hens with California Walnut Rice Stuffing recipe

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

Recipe: Honey Lemon-GlazedCornish Hens
with California Walnut Rice Stuffing

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

  • In large skillet, heat butter over mediumheat. Add leeks; saut until just tender. Stir in rice,walnuts, parsley, lemon rind and thyme. Season with salt andpepper; set aside. Rinse Cornish hens and pat dry; season insideand out with salt and pepper. Stuff cavity with rice mixture.Tuck wings underneath and tie legs together. Place with breastside up in large roasting pan. Bake in 375°F (190°C)for 1 hour or until juices run clear, basting several times withpan drippings.
  • In small bowl, whisk together honey andlemon juice. Brush Cornish hens with honey glaze during last15 minutes of cooking; baste several times with glaze and pandrippings. Remove from oven and allow to rest for 5 minutes;remove string.

    Makes 4 servings.

    Cook’s Note: The stuffing can also be enjoyedas a side dish with chicken, pork or fish. Place in casseroledish, adding 2/3 cup chicken broth. Cover and bake in 375°Foven for 20 minutes or until heated through

    Recipe provided courtesy California Walnuts.


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