Cornish Hens With Toasted Rice Stuffing

• 1 Tbsp. butter
• 1/2 c. pecans, chopped
• 1 c. water
• 2 each Cornish hens, thawed
• 1/4 tsp. black pepper
• 1 box Uncle Ben's long grain and wild rice (original)
• 1 1/3 c. orange juice
• 1/4 c. raisins
• 1/2 tsp. salt
• 1 Tbsp. butter, melted

1. Melt butter in a saucepan.
2. Add rice only and pecans; saute over low heat, stirring occasionally, until rice turns golden brown.
3. Add seasoning packet, orange juice, water and raisins to rice mixture and stir well.
4. Bring to a boil; cover and reduce heat.
5. Simmer for 25 minutes or until liquid is absorbed.
6. Remove from heat and cool.
7. Remove packet from cavity of hens and discard.
8. Wash hens inside and out and drain well.
9. Season with salt and pepper.
10. Fill cavity of each hen with 1/2 to 3/4 cup rice mixture.
11. Cover and warm remaining rice to serve with hens.
12. Tie drumsticks together with string and place on rack in a roasting pan.
13. Brush each hen with melted butter.
14. Roast in a 350u0b0 oven for 1 hour or until juices run clear when hen is pierced.
15. Baste occasionally with melted butter while roasting.
16. Remove from oven. Remove and discard string.
17. Serve hens on a bed of the remaining rice stuffing.
18. Serves 2.

butter, pecans, water, cornish hens, black pepper, uncle bens, orange juice, raisins, salt, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433608 (may not work)