Ingredients
6-ounce package fast-cooking long grain and wild rice
1/2 cup sliced celery
1/3 cup slivered almonds, optional
8-ounce can jellied cranberry sauce
4 Cornish game hens without giblets (thawed if frozen)
2 tablespoons olive oil
Directions
Prepare rice according to package directions. Stir in celery, almonds (if desired) and half of cranberry sauce. Cool.
Preheat oven to 425 F. Spoon about 3/4 cup rice mixture into cavity of each hen. Tie drumsticks together with string and place on rack in roasting pan. Brush each hen with oil.
Roast hens, basting occasionally with oil, 35 to 45 minutes or until done (internal temperature at 180 F for hens, center of stuffing at 165 F).
Meanwhile, heat remaining cranberry sauce in small saucepan until melted. Remove hens from oven. Remove and discard string. Spoon melted cranberry sauce over hens before serving. Refrigerate leftovers.
Makes 8 servings.