Teriyaki Cornish Hens

• 1 1/2 Tbsp. cornstarch
• 3 Tbsp. brown sugar
• 1/4 tsp. dry mustard
• 1/8 tsp. ginger
• 1/2 c. teriyaki sauce
• 1/4 c. orange juice
• 4 Cornish hens (1 lb. each)
• 6 oz. long grain and wild rice mix, cooked
• 1/2 c. dried apricots, finely chopped

1. In 1-quart casserole, combine cornstarch, brown sugar, dry mustard and ginger.
2. Blend in teriyaki sauce and orange juice; stir until smooth.
3. Cook or microwave until thickened, stirring every minute.
4. Preheat oven to 350u0b0.
5. Remove giblets from hens; rinse with cold water and pat dry.
6. In small mixing bowl, combine rice and apricots.
7. Stuff hens with rice mixture; close cavities and secure.
8. In 3-quart oblong glass baking pan, place hens, breast side up, on trivet.
9. Cook at 350u0b0 for 70 minutes in convection oven or longer in regular oven.
10. Baste with teriyaki sauce every 15 minutes.
11. Serves 4.

cornstarch, brown sugar, dry mustard, ginger, teriyaki sauce, orange juice, cornish hens, long grain, dried apricots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170631 (may not work)