1 pkg. long grain and wild rice
2 tsp. tarragon leaves
Salt and pepper, to taste
6 cornish game hens
1 (12 oz.) jar apricot preserves
4 tbsp. butter
1/2 c. orange juice (no pulp)

Prepare rice according to package directions. Add tarragon and salt and pepper to taste. Preheat oven to 350 degrees. Wash hens inside and out, pat dry. Stuff hens loosely with cooked rice. Season outside with salt and pepper. Place hens, breast side up, in a large shallow baking pan. In a small saucepan, combine preserves, butter and juice. Heat, stirring until well blended. Baste hens with glaze. Bake for 1 hour and 15 minutes, basting frequently.