You are here: Home » Recipes » Honey Lemon-Glazed Cornish Hens with California Walnut Rice Stuffing Honey Lemon-Glazed Cornish Hens with California Walnut Rice Stuffing Recipe by California Walnut Board Yield 16 servings Prep 20 mins Cook 60 mins PrintEmail Ingredients 2 tablespoons butter1 cup chopped leeks or shallots2-2/3 cup cooked long-grain parboiled white or brown rice1 cup chopped toasted California walnuts1/4 cup finely chopped fresh parsley2 tablespoons finely grated lemon rind4 teaspoons fresh thyme leaves1 teaspoon pepper, to taste2 teaspoons Salt, to taste4 -- Cornish hens, about 1-1/2 lb each1/4 cup liquid honey2 teaspoons lemon juice Instructions In large skillet, heat butter over medium heat. Add leeks; sauté until just tender. Stir in rice, walnuts, parsley, lemon rind and thyme. Season with salt and pepper; set aside. Rinse Cornish hens and pat dry; season inside and out with salt and pepper. Stuff cavity with rice mixture. Tuck wings underneath and tie legs together. Place with breast side up in large roasting pan. Bake in 375F for 1 hour or until juices run clear, basting several times with pan drippings. In small bowl, whisk together honey and lemon juice. Brush Cornish hens with honey glaze during last 15 minutes of cooking; baste several times with glaze and pan drippings. Remove from oven and allow to rest for 5 minutes; remove string.