Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk Long-grain rice -- 6 oz 2 tb Fresh parsley -- minced
And wild rice mix 1/4 ts Dried thyme
1 md Onion -- chopped 1/4 ts Dried marjoram
8 oz Fresh mushrooms -- sliced 4 ea Cornish game hens
1/4 c Chopped celery 2 tb Butter or margarine --
2 tb Cooking oil Softened
1/2 c Pecan -- chopped ,toasted

-----------------------CURRANT SAUCE----------------------------
1 tb Butter or margarine 1 tb Cornstarch
1/2 c Currant jelly 1 ts Salt
2 tb Fresh lemon juice 3 Whole clove
1/4 c Cider vinegar

Prepare rice according to package directions, In al large skillet,
saute onion, mushrooms and celery in oil until tender. Remove from
the heat; add rice, pecans, parsley, thyme and marjoram. Stuff hens;
rub skin with butter. Place on a rack in a shallow baking pan. Bake
uncovered, at 350 deg. for 30 min. Meanwhile, for sauce, heat butter,
jelly and lemon juice in a small saucepan until butter and jellly
melted. Combine vingar, cornstarch, salt and cloves; add to pan.
Bring to a boil; boil for 2 min. After hen have baked for 30 min.
basted and bake for 30 min. more or until juices run clear. Bake
extra stuffing in a greased 1 qt. covered baking dish at 350 deg.
for 30 min. Yield 8 servings.

Recipe By : Country Woman

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