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Cornish Hens With Toasted Rice Stuffing
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- 1 Tablespoon Butter
- 1/2 Cup Pecans, Chopped
- 1 Cup Water
- 2 Cornish Hens, Thawed
- 1/2 Teaspoon Black Pepper
- 1 Box Long Grain & Wild Rice
- 1 1/2 Cups Orange Juice
- 1/4 Cup Raisins
- 1/2 Teaspoon Salt
- 1 Tablespoon Butter, Melted
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| Melt butter in a saucepan. Add rice only, saving seasoning packet. Add 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 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 rinse well. Season with salt and pepper. Fill cavity of each hen with 1/4 to 1/3 cup rice mixture. Save 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° oven for 1 hour or until juices run clear, basting occasionally with melted butter. Remove from oven. Remove and discard string. Serve hens on a bed of remaining wild rice mixture. |
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