Title: Cornish Hens with Toasted Rice Stuffing
Categories: Game
Yield: 2 Servings
| 1 | tb | Butter |
| 1/2 | c | Pecans, chopped |
| 1 | c | Water |
| 2 | | Cornish Hens, thawed |
| 1/4 | ts | Black pepper |
| 1 | pk | UNCLE BEN'S Long Grain & |
| | | Wild Rice Original Recipe |
| 1 1/3 | c | Orange juice |
| 1/4 | c | Raisins |
| 1/2 | ts | Salt |
| 1 | ts | Butter, melted |
Melt butter in a sauce pan. Add rice only and pecans and saute over low
heat, stirring occasionally, until rice turns golden brown. Add seasoning
packet, orange juice, water, raisins to rice mixture and stir well. Bring
to a boil, cover, and reduce heat. Simmer for 25 minutes or until liquid is
absorbed. Remove from heat and cool. Remove packet from cavity of Hens and
discard. Wash Hens inside and out and drain well. Season with salt and
black pepper. Fill cavity of each Hen with 1/2 to 3/4 cup rice mixture.
Cover and warm remaining rice to serve with Hens. Tie drumsticks together
with string and place on a rack in a roasting pan. Brush each Hen with
melted butter. Roast in a 350'F. oven for 1 hour or until juices run clear
when Hen is pierced. Baste occasionally with melted butter while roasting.
Remove from oven. Remove and discard string. Serve Hens on a bed of the
remaining Rice Stuffing.