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

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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