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

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

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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