Cornish Hens with Toasted Rice Stuffing

You'll enjoy the crunchy texture of this delicious stuffing.
This is a winner with all of us. When my daughter Stefanie was little she said to us, "Instead of making the big turkey for Thanksgiving, just make the little turkeys."

1 tablespoon margarine

1 box Uncle Ben's Long Grain & Wild Rice Original Recipe

1/2 cup pecans, chopped

1 cup water

1/4 cup raisins

2 Cornish hens, thawed

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon margarine, melted

Melt margarine in a saucepan. Add

rice and pecans

 and saute over low heat, stirring occasionally, until rice turns golden brown. Add seasoning packet, water and raisins to rice mixture; stir well. Bring to a boil, cover and reduce heat. Simmer for 25 minutes or until liquid is absorbed. Remove from heat; cool.

 Remove packet from the cavity of hens and discard. Wash hens inside and out; 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 the 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 margarine. 

Roast in 350 oven for 1 hour or until juices run clear when the hen is pierced. Baste occasionally with melted margarine while roasting. Remove from oven. Remove and discard string. 

Serve hens on a bed of the remaining rice stuffing.

Serves 2

This recipe has been in my family for 40+ years. I believe it could be a Uncle Ben's Wild Rice Recipe

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