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

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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