Recipe - Cornish Hens Wwild Rice

1 pack (6oz) long grain wild rice
1 md Onion; minced
3 tablespoon Butter or margarine,
melted and divided
1 lg Apple; peeled, cored, and
coarsely shredded
1 Egg; beaten
1 tablespoon Fresh parsley; minced
1/8 teaspoon Ground thyme
6 To 8 cornish hens; (1 to
(11/2pound)
Salt and pepper

Prepare rice according to package directions. Saute onion in 2 tablespoons
butter. Combine rice, onion, apple, egg, parsley, and thyme; stir well,
and set aside. Remove giblets from hens; reserve for other uses. Rinse hens
with cold water, and pat dry; sprinkle cavities with salt and pepper. Stuff
hens with rice mixture, and close cavities. Secure with wooden picks;
truss.

Place hens, breast side up, in a shallow pan, and brush with remaining 1
tablespoon butter. Bake at 350 degrees for 1 to 1One half hours or until
juices run clear when thigh is pierced with a fork. Yield: 6 to 8 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini