Yield: 4 servings

4 1# Cornish hens
1/4 ts Cinnamon
3/4 c Wild rice
2 ts Parsley flakes
2 1/4 c Water
3 1/2 ts Bon Appetit
2 ts Chicken stock base
1 tb Instant minced onion
1/2 c Butter
1 tb Pepper
1/2 ts Basil leaves
1/4 ts Salt

Wash rice, add water and stock base, cover and cook until tender and all water is absorbed. About 50 minutes. Melt butter. Wash and pat dry the Cornish hens, set aside. Preheat oven to 450 degrees F. To cooked rice, add 1/4 cup butter, basil, cinnamon, parsley flakes, 2 tsp Bon Appetit, onion, pepper and salt. Mix well. Fill cavities of hens with stuffing. Cover exposed stuffing with aluminum foil during the first 30 minutes of baking time to prevent drying. Brush hens with a mixture of the remaining 1/4 cup butter and 1 1/2 tsp Bon Appetit.
Roast 20 minutes, reduce heat to 350 degrees F and roast 45 minutes longer or until drumstick twists easily and birds are nicely browned. Baste several times with seasoned butter.



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