Cornish Hens Stuffed With Wild Rice

• 4 (1 lb.) Cornish hens
• 3/4 c. wild rice
• 2 1/4 c. water
• 3 1/2 tsp. Bon Appetit
• 2 tsp. chicken stock, base or bouillon
• 1 Tbsp. instant onion
• 1/2 tsp. salt
• 1/2 c. melted butter
• 1/2 tsp. basil leaves
• 1/4 tsp. cinnamon
• 2 tsp. parsley
• 1/4 tsp. pepper

1. Add stock to water; cook rice in this, covered, until water is absorbed, about 50 minutes.
2. Add 1/4 cup of butter, basil leaves, cinnamon, parsley, 2 teaspoons Bon Appetit, onion, salt and pepper; mix well.
3. Fill cavities of hens.
4. Cover exposed stuffing with aluminum foil to prevent drying.
5. Brush hens with a mixture of 1/4 cup of butter and remaining Bon Appetit.
6. Roast in a 450u0b0 oven for 20 minutes.
7. Reduce oven to 350u0b0; roast 45 minutes.

cornish hens, wild rice, water, bon, chicken stock, onion, salt, butter, basil, cinnamon, parsley, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=450615 (may not work)