Stuffed Cornish Hens With Orange Sauce
|Hot water||2 1⁄2 Cup (40 tbs)|
|Frozen orange juice concentrate||6 Ounce, defrosted and divided (1 Can)|
|Long grain and wild rice mix||6 Ounce (1 Package)|
|Bacon slices||4 , cooked and crumbled|
|Cornish hens||4 Pound (Four 1 Pound Hens)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Browning sauce||1⁄2 Teaspoon|
In 2-quart casserole, combine water, 1/4, cup orange juice concentrate and rice.
Cook, covered with lid, at HIGH 5 to 6 minutes and at MEDIUM-LOW 20 minutes, or until rice is tender; stir in bacon.
Stuff hens with rice mixture.
With cotton string, tie legs together.
Place hens in 12x8-inch dish.
Cook, covered with wax paper, at HIGH 28 to 30 minutes, or until hens are tender.
Meanwhile, combine remaining orange juice concentrate, honey and browning sauce; brush hens every 10 minutes.
Let stand covered, 10 minutes