Rice-Stuffed Cornish Hens

1. In a skillet, saute onion and celery in 3 Tablespoon butter until tender; remove from the heat.
2. Add rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper; mix well.
3. Stuff hens.
4. Place on a rack in a large shallow baking pan. Soften remaining butter; rub over sins.
5. Bakei, uncovered at 375 degrees for 1 hour or until the juices run clear.