5 tbsp. butter
1/2 c. brown rice
1 3/4 c. chicken broth
2 tsp. salt or less
1 lg. onion, chopped
1 tsp. sugar
2 tsp. minced fresh garlic
3/4 c. diced fresh apricots (or dried)
1/2 c. chopped fresh parsley
1/2 c. diced water chestnuts
1/2 tsp. curry powder
1/2 tsp. ground pepper
4 Cornish hens, cleaned

In a medium saucepan, melt 2 tablespoons of the butter and add the rice and cook, stirring once or twice for about 5 minutes. Add the chicken broth and about 1/2 teaspoon salt. Bring to a boil, cover and simmer until rice has absorbed the broth, about 30 minutes. Transfer to bowl.

Meanwhile, melt the remaining 3 tablespoons butter in a medium skillet. Add the onion and sugar and cook, stirring occasionally, until the onion is golden (about 10 minutes). Add the garlic and cook for 1 minute longer. DO NOT LET THE GARLIC BROWN! Add to bowl of rice.

Add the apricots, parsley, water chestnuts, curry powder and pepper and mix thoroughly. Stuff the hens loosely with the mixture and roast at 350 degrees for about 1 to 1 1/2 hours until legs move easily and juice runs clear. Baste often with 1 stick of butter in which you have sauteed 3 minced cloves of garlic and 1 teaspoon of curry powder.