Honey Lemon-Glazed Cornish Hens with California Walnut Rice Stuffing
Source: California Walnut Commission
Makes 4 servings

This recipe is festive enough for company, but simple enough for weekday meals. The stuffing can also be enjoyed as a side dish with chicken, pork or fish. Place in casserole dish, adding 2/3 cup (150 mL) chicken broth. Cover and bake in 375F (190C) oven for 20 minutes or until heated through.

2 tbsp butter (30 mL)
1 cup chopped leeks or shallots (250 mL)
2 2/3 cups cooked long-grain parboiled white or brown rice (650 mL)
1 cup chopped toasted California Walnuts (250 mL)
1/4 cup finely chopped fresh parsley (50 mL)
2 tbsp finely grated lemon rind (30 mL)
4 tsp fresh thyme leaves (20 mL)
Salt and pepper, to taste
4 Cornish hens, about 1 1/2 lb each (750 g)
1/4 cup liquid honey (50 mL)
2 tsp lemon juice (10 mL)

In large skillet, heat butter over medium heat. Add leeks; saute 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.

Bake in 375F (190C) 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 string.