3 lg. (1 lb.) Rock Cornish hens
Salt, pepper, paprika
2 tbsp. vegetable oil
1 (6 oz.) pkg. long grain and wild rice with seasonings
1 tbsp. butter
1/4 c. walnuts, chopped
2 1/4 c. boiling water
1/4 c. onion, finely chopped
1/3 c. apricot preserves

Cut hens in half and season with salt, pepper and paprika. Brown all sides in large skillet, set aside.

Brown rice in butter, then combine with seasoning packet and walnuts.

Spread rice mixture in 9x13 inch pan. Stir in boiling water and onion. Add hens. Brush hens with preserves. Cover baking dish tightly with foil and bake 45 minutes at 350 degrees. Remove foil, add more preserves and bake uncovered until hens are tender and all liquid is absorbed.