Apricot-Glazed Cornish Hens

• 3/4 c. apricot preserves
• 2 Tbsp. orange juice
• 2 Rock Cornish hens, thawed (1 1/4 lb.)
• salt and paprika
• 1/4 c. sliced green onions
• 2 Tbsp. butter or margarine
• 1 c. uncooked, mixed, wild and white rice
• chicken broth
• 1 Tbsp. minced parsley
• 1/2 c. cashews
• 2 Tbsp. butter or margarine

1. Mix apricot preserves and orange juice in small bowl.
2. Remove giblets from hens.
3. Place hens on rack in roasting pan; sprinkle lightly with salt and paprika.
4. Roast hens in preheated 350u0b0 oven until thickest parts are fork tender and drumstick meat feels soft when pressed, 1 1/4 to 1 1/2 hours.
5. Baste frequently with sauce during last 30 minutes of cooking time.
6. Saute green onions in 2 tablespoons margarine in medium saucepan until tender, about 2 minutes.
7. Stir in rice; cook according to package directions, substituting chicken broth for water and omitting salt.
8. Stir parsley into rice.
9. Saute cashews in 2 tablespoons margarine in medium skillet until golden, about 2 minutes; stir into rice. Spoon rice onto serving platter; arrange hens on rice and serve.

apricot preserves, orange juice, cornish hens, salt, green onions, butter, white rice, chicken broth, parsley, cashews, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=381118 (may not work)