2-2/3 cup cooked long-grain parboiled white or brown rice
1 cup chopped toasted California walnuts
1/4 cup finely chopped fresh parsley
2 tablespoons finely grated lemon rind
4 teaspoons fresh thyme leaves
1 teaspoon pepper, to taste
2 teaspoons Salt, to taste
4 -- Cornish hens, about 1-1/2 lb each
1/4 cup liquid honey
2 teaspoons lemon juice
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.