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| Cornish Hens w/Orange Rice Stuffing
1 large can of mandarin oranges
1 cup of rice
1 teaspoon of curry powder
1 tablespoon of chopped parsley
1 cup of melted butter
4 Cornish hens
1/2 cup of white wine
Drain the oranges and reserve the juice. Cook the rice according to package directions, using the reserved juice as part of the water. Stir in the curry powder, parsley, 1/2 cup of butter and the oranges. Stuff the hens lightly, then secure opening with skewers. Place on a broiler pan. Combine the remaining butter and the wine, then brush the hens generously with the butter mixture. Bake at 350ºF. for 1 hour to 1 hour and 15 minutes, basting frequently with the butter mixture.
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