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Glazed Cornish Hens with Pecan-Rice Stuffing

Cornish hens bake up with a lovely golden brown shine when they are basted with my sweet and tangy glaze. The traditional rice stuffing has some added interest with crunchy pecans and sweet golden raisins.—Agnes Ward, Stratford, Ontario

8 ServingsPrep: 1 hour Bake: 1 hour 25 min. + standing

Ingredients

1-1/2 cups uncooked long grain rice
2 teaspoons ground cumin
1 teaspoon curry powder
2 tablespoons butter
4 cups reduced-sodium chicken broth
1 cup chopped pecans, toasted
3 green onions, thinly sliced
1/2 cup golden raisins
CORNISH GAME HENS:
8 Cornish game hens (20 to 24 ounces each)
1/4 cup butter, softened
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups unsweetened apple juice
1 tablespoon honey
1 tablespoon Dijon mustard

Directions

In a large saucepan, saute the rice, cumin and curry in butter over
medium heat for 2-3 minutes or until rice is lightly browned. Stir
in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20
minutes or until rice is tender. Stir in the pecans, onions and
raisins.

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Glazed Cornish Hens with Pecan-Rice Stuffing (continued)

Directions (continued)

Loosely stuff hens with stuffing. Tuck wings under hens; tie
drumsticks together. Rub skin with butter; sprinkle with salt and
pepper. Place breast side up on a rack in a shallow roasting pan.
Bake, uncovered, at 350° for 1 hour. Meanwhile, place apple juice
in a small saucepan. Bring to a boil; cook until reduced by half.
Remove from the heat. Stir in honey and mustard. Set aside 1/2 cup
for serving.
Brush hens with remaining glaze. Bake 25-35 minutes longer or until a
thermometer reads 180° for hens and 165° for stuffing,
basting occasionally with pan drippings. Cover loosely with foil if
hens brown too quickly. Cover and let stand for 10 minutes before
serving. Serve with reserved sauce. Yield: 8 servings.

Nutrition Facts: 1 stuffed hen with 1 tablespoon sauce equals 1,075 calories, 68 g fat (20 g saturated fat), 371 mg cholesterol, 905 mg sodium, 48 g carbohydrate, 3 g fiber, 65 g protein.