Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 1 can | Mandarin oranges, drained>>> |
| \N \N | Reserve syrup. |
| ⅔ cup | Instant rice |
| 2 \N | Cornish hens |
| 1 cup | Orange juice |
| 2 \N | Envelope onion soup mix |
| \N \N | Water |
| 2 tablespoons | Finely chopped walnuts |
| 2 teaspoons | Cornstarch |
Chop enough Mandarin oranges to equal ⅓ cup. Reserve remainder for garnish. Combine syrup with enough water to equal ⅔ cup.
Bring syrup and water mixture to boil, add 1 envelope soup mix and rice. Remove from heat. Let stand covered for 5 minutes, add chopped oranges and walnuts. Stuff hens with rice mixture, use toothpick to close openings. Place hens in shallow baking pan and bake 30 minutes in preheated 375 F. oven. Combine remaining soup mix, cornstarch and orange juice. Bring to a boil, then simmer, stirring constantly, until slightly thickened, about 1 minute. Brush glaze on hens, continue baking, basting frequently with glaze 30 minutes or until hens are tender. Garnish with reserved Mandarin oranges.