Currant-Glazed Cornish Hens

• 1 package (6 ounces) long grain and wild rice mix
• 1 medium onion, chopped
• 1/2 pound sliced fresh mushrooms
• 1/4 cup chopped celery
• 2 tablespoons canola oil
• 1/2 cup chopped pecans, toasted
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 4 Cornish game hens (20 to 24 ounces each)
• 2 tablespoons butter, softened
• 1 tablespoon butter
• 1/2 cup currant jelly
• 2 tablespoons lemon juice
• 1/4 cup cider vinegar
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 3 whole cloves

1. Prepare rice according to package directions. In a large skillet, saute the onion, mushrooms and celery in oil until tender. Remove from the heat; add the rice, pecans, parsley, thyme and marjoram. Stuff hens; rub skin with butter.
2. Place on a rack in a shallow baking pan. Bake, uncovered, at 350u0b0 for 30 minutes.
3. Meanwhile, for sauce, heat the butter, jelly and lemon juice in a small saucepan until butter and jelly are melted. Combine the cornstarch, vinegar, salt and cloves until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. After hens have baked for 30 minutes, baste and bake 30 minutes longer or until juices run clear. Place extra stuffing in a greased 1-qt. baking dish; cover and bake at 350u0b0 for 30 minutes.

long grain, onion, mushrooms, celery, canola oil, pecans, parsley, thyme, marjoram, cornish game hens, butter, butter, currant jelly, lemon juice, cider vinegar, cornstarch, salt, cloves

Taken from www.tasteofhome.com/recipes/currant-glazed-cornish-hens/ (may not work)