CORNISH HENS WITH RICE STUFFING 1 package (6 ounces) long grain and wild rice mix 2 tablespoons butter or margarine, divided 1/2 cup chopped pecans 1-1/3 cups orange juice 1 cup water 1/4 cup raisins 2 Cornish game hens (1 to 1-1/2 pounds each) 1/2 teaspoon salt 1/4 teaspoon pepper
Set the seasoning packet from rice mix aside. In a saucepan, melt 1 tablespoon butter. Add rice and pecans; saute over low heat for 10 minutes or until rice is golden brown. Stir in orange juice, water, raisins and contents of seasoning packet; bring to a boil over medium heat. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Spoon about 1/2 cup rice mixture into each hen; refrigerate remaining rice mixture. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Melt remaining butter; brush over hens. Sprinkle with salt and pepper. Bake at 350 degrees for 1 to 1-1/4 hours or until meat juices run clear and a meat thermometer inserted into stuffing reads 165 degrees. Baste occasionally with pan drippings. Heat reserved rice mixture; serve with hens. Yield: 2 servings.