4 cornish hens
1 (6 oz.) pkg. long grain and wild rice mix
1 tsp. orange rind, grated
1 1/3 c. fresh orange juice
1 c. converted rice, uncooked
butter
1/3 c. honey
1 tbsp. brown sugar
1/3 tsp. salt

Thaw hens completely, if frozen.

FOR STUFFING: Cook rice mix according to package directions, adding rind and 1 cup orange juice. In separate pan, cook converted rice according to package directions. Toss rices together (recipe makes 4 1/2 cups stuffing).

RINSE: Hens, pat dry; loosely stuff each body cavity with 1/2 cup stuffing; close with skewers or sew. Tie legs together with string; fold wing tips under backs. Rub with butter. Place breast side up; on rack in roasting pan. Roast at 325 degrees for 1 1/2 hours or until done.

MEANWHILE: Combine honey, remaining 1/3 cup orange juice, 2 tablespoons butter, brown sugar and salt; boil hard for 1 minute. During last 25 minutes of roasting, baste every 10 minutes with glaze. Heat remaining stuffing to pass separately. Garnish hens with parsley and orange wedges.

NOTE: This stuffing also very good when baking duckling. When baking duckling, bake covered for a portion of baking time, duckling will be more tender and well done at the bone.