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

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

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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