Recipe - Cornish Hens With Toasted Rice Stuffing

1 tablespoon Butter
One half cup Pecans, chopped
1 cup Water
2 Cornish Hens, thawed
One fourth teaspoon Black pepper
1 pack UNCLE BEN'S Long Grain &
Wild Rice Original Recipe
1 1/3 cup Orange juice
One fourth cup Raisins
One half teaspoon Salt
1 teaspoon Butter, melted

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 One half to Three fourths 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/tn94q3.zip