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Fruited Wild Rice:
2 c. water
1 chicken bouillon cube
1 c. wild rice
1/4 c. chopped red apple
1/4 c. chopped pecans
1/4 c. sliced green grapes
1 1/2 tsp. freshly grated orange peel

Note: You can use Uncle Ben's long grain and wild rice and
follow directions on the package.
1/4 c. chopped water chestnuts
1/2 tsp. dried basil
1/2 tsp. dried thyme
salt and pepper to taste
4 Cornish hens, rinsed and patted dry
2 Tbsp. butter, melted

In a large saucepan heat water to boiling. Add bouillon cube
and stir to dissolve. Add wild rice and return to boiling. Reduce
heat; cover and simmer 1 hour. Remove from heat; drain.

In a bowl, stir together cooked rice, grapes, apple, pecans,
orange peel, water chestnuts, basil, thyme, salt and pepper. Fill
cavities of hens with rice mixture. Use wooden picks to close.
Rub skin off hens with melted butter. Bake at 350 degrees for 1 hour,
basting with Apricot Glaze several times during the last 20

Apricot Glaze:
2/3 c. sugar
1/4 tsp. ground cloves
2 Tbsp. cornstarch
2 c. apricot nectar
1 Tbsp. fresh lemon juice

In a saucepan, stir together all ingredients. Cook over
medium heat for 5 to 7 minutes or until mixture turns clear and
thickens. Yields 4 servings.

Thanks to Joanne for this recipe.

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