Cornish Hens with Toasted Rice Stuffing

Title:
Cornish Hens with Toasted Rice Stuffing

Yield:
2 Servings

Categories:
Game




Ingredients:





     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.


 


 From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip