Cornish Hens With Brown Rice Stuffing

• 1 c. uncooked brown rice
• 2 1/2 c. chicken stock
• 1 small onion, chopped
• 1/2 yellow bell pepper, chopped (I use green if I don't have yellow)
• 1/2 c. dried apricots, chopped (I also used dried cranberries - great)
• 8 Tbsp. butter or margarine
• 1/2 c. toasted almonds, slivered or sliced or chopped
• 1 tsp. salt
• 1/4 tsp. thyme
• 1/4 tsp. marjoram
• 6 Cornish hens
• salt and pepper to taste
• 6 slices bacon

1. Bring chicken stock to a boil; add rice and cover.
2. Reduce heat and cook for 40 minutes or until stock is absorbed.
3. Set aside.
4. Preheat oven to 325u0b0.
5. Saute onion, pepper and apricots in butter.
6. Mix with cooked rice, almonds, salt and spices.
7. Salt and pepper hens, inside and out.
8. Stuff with rice mixture and place one bacon slice on top of each hen.
9. Bake, uncovered, at 325u0b0 for 1 1/2 to 2 hours, basting often with pan drippings.
10. If not tender after 1 1/2 hours, cover and steam for final 30 minutes.

brown rice, chicken stock, onion, yellow bell pepper, dried apricots, butter, toasted almonds, salt, thyme, marjoram, cornish hens, salt, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143208 (may not work)