Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Cornish hens (12-16 oz. ea.) 4 c Cooked brown rice
-- thawed 3/4 c Currants
8 oz Pineapple tidbits (in juice) 3/4 c Chopped macadamia nuts
12 oz Red pepper jelly* 1/2 c Chicken broth
1 tb Butter or margarine 1 tb Diced crystallized ginger
1 c Chopped onions --OR up to double amount

Remove giblet packet from hens; rinse hens with cool water. Drain;
set aside. Drain pineapple well reserving juice. Place juice in
small saucepan with jelly. Heat over low heat until jelly melts,
stirring occasionally. Cook onions in butter in large skillet over
medium-high heat until tender. Add rice, reserved pineapple,
currants, nuts, broth, and ginger; heat thoroughly.

Spoon about 2/3 cup mixture into cavity of each hen. Use wooden
picks, soaked in water, to enclose filling. Place hens breast side
up in roasting pan on rack coated with cooking spray. Baste with
jelly mixture. Roast at 400 degrees F. for 10 minutes; reduce oven
temperature to 350 degrees F. [and] continue roasting for 1 hour or
until internal temperature registers 180 to 185 degrees F., basting
every 30 minutes with jelly mixture. Cover remaining stuffing and
bake during last 30 minutes with remaining rice.

Makes 6 to 8 servings.

*Substitute red currant jelly for red pepper jelly, if desired.

Source: Seasonal Inspirations for Rice Reprinted with permission from
USA Rice Council Electronic format courtesy of Karen Mintzias

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