Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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