| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cornish | Game | 2 | Servings |
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 |
INSTRUCTIONS
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
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