Cornish Hens with Wild Rice
rec.food.recipes/Valerie Whitmore (1996)
Servings: 4

1 Package long grain and wild rice mix
2 Teaspoons tarragon leaves
Salt and pepper
6 Cornish game hens
1 (12 oz.) jar apricot preserves
4 Tablespoons butter
1/3 Cup orange juice

Prepare rice according to package instructions. Add tarragon and season with salt and pepper to taste.

Preheat oven to 350 degrees.

Wash hens, inside and out, pat dry. Stuff hens loosely with cooked rice. Season outside with salt and pepper. Place hens, breast side up, in a large shallow baking pan.

In a small saucepan, combine preserves, butter and orange juice. Heat, stirring, until well blended. Baste hens with apricot glaze.

Bake for 1 hour and 15 minutes, basting frequently.