Greek-Style Roasted Game Hens with Pine Nut Pilaf Stuffing

Greek-Style Roasted Game Hens with Pine Nut Pilaf Stuffing
Photo by Steve Hunter

Ingredients

  • ½ cup toasted pine nuts
  • ½ cup raw long-grain rice, preferably basmati
  • 2 Tbs. dried currants, plumped in hot water
  • 2 cloves garlic, minced
  • 3 Tbs. fresh lemon juice
  • 2-½ Tbs. unsalted butter
  • ¾ tsp. kosher salt; more to taste
  • + 7 more ingredients
    • 2-½ tsp. grated lemon zest
    • ½ tsp. ground allspice
    • 4 Rock Cornish game hens (about 1-½ lb. each), rinsed and patted dry
    • ¾ tsp. ground allspice
    • 6 Tbs. unsalted butter
    • Freshly ground black pepper
    • 1 small onion, diced

In a saucepan, bring 1 cup water to a boil. Add the salt and stir in the rice. Cover, reduce the heat, and simmer over low heat until the water has been absorbed and the rice is fully cooked, 15 to 20 minutes. Transfer the rice to a bowl and set aside. Melt the butter in a medium sauté pan over m...

View full recipe at Fine Cooking

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