Teriyaki Cornish Hens
|Cornstarch||1 1⁄2 Tablespoon|
|Brown sugar||3 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
|Teriyaki sauce||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Cornish hens||4 (1 To 1 1/4 Pounds)|
|Long grain and wild rice mix||6 Ounce, cooked (1 Package)|
|Dried apricots||1⁄2 Cup (8 tbs), finely chopped|
In 1 quart casserole, combine cornstarch, brown sugar, dry mustard and ginger.
Blend in teriyaki sauce and orange juice; stir until smooth.
Microwave at high (10) 3 to 4 minutes, until thickened, stirring every minute.
Insert metal accessory rack.
Preheat oven to 350°F.
Remove giblets from hens; rinse with cold water and pat dry.
In small mixing bowl, combine rice and apricots.
Stuff hens with rice mixture and close cavities.
Secure with toothpicks.
In 3 quart oblong glass baking dish, place hens, breast side up, on trivet.
Cook on Combination Code 4, 60 to 70 minutes; basting with teriyaki sauce every 15 minutes.