Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk (6-oz) long grain wild rice
1 md Onion; minced
3 tb Butter or margarine,
-melted and divided
1 lg Apple; peeled, cored, and
-coarsely shredded
1 Egg; beaten
1 tb Fresh parsley; minced
1/8 ts Ground thyme
6 To 8 cornish hens; (1 to
(1-1/2-pound)
Salt and pepper

Prepare rice according to package directions. Saute onion in 2
tablespoons butter. Combine rice, onion, apple, egg, parsley, and
thyme; stir well, and set aside. Remove giblets from hens; reserve
for other uses. Rinse hens with cold water, and pat dry; sprinkle
cavities with salt and pepper. Stuff hens with rice mixture, and
close cavities. Secure with wooden picks; truss.

Place hens, breast side up, in a shallow pan, and brush with
remaining 1 tablespoon butter. Bake at 350 degrees for 1 to 1-1/2
hours or until juices run clear when thigh is pierced with a fork.
Yield: 6 to 8 servings.

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