Ingredients
1 package (6 ounces) long grain and wild rice mix1 medium onion, chopped1/2 pound sliced fresh mushrooms1/4 cup chopped celery2 tablespoons canola oil1/2 cup chopped pecans, toasted2 tablespoons minced fresh parsley1/4 teaspoon dried thyme1/4 teaspoon dried marjoram4 Cornish game hens (20 to 24 ounces each)2 tablespoons butter, softenedCURRANT SAUCE:1 tablespoon butter1/2 cup currant jelly2 tablespoons lemon juice1/4 cup cider vinegar1 tablespoon cornstarch1 teaspoon salt3 whole cloves
Preparation
Prepare rice according to package directions. In a large skillet, saute the onion, mushrooms and celery in oil until tender. Remove from the heat; add the 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° for 30 minutes.
Meanwhile, for sauce, heat the butter, jelly and lemon juice in a small saucepan until butter and jelly are melted. Combine the cornstarch, vinegar, salt and cloves until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
After hens have baked for 30 minutes, baste and bake 30 minutes longer or until juices run clear. Place extra stuffing in a greased 1-qt. baking dish; cover and bake at 350° for 30 minutes.
