CRANBERRY RICE STUFFED CORNISH HENS

2/3 cup long grain rice
3 tablespoons butter
2 cups water
2 teaspoons instant chicken bouillon granules
3/4 cup chopped fresh cranberries
3 tablespoons sugar
1 teaspoon grated orange peel
2 tablespoons orange juice
4 1 pound Cornish game hens
Orange Glaze

In a saucepan cook the rice in butter for 5 minutes, stirring frequently. Stir in water and chicken bouillon granules. bring the mixture to boiling. Reduce the heat. Cook, covered, over low heat until the rice is tender, about 20 minutes. Stir in the cranberries, sugar, orange peel and orange juice. Salt cavity of birds. Stuff each with cranberry mixture, push drumsticks under band of skin at tail or tie to tail. Place the birds on rack in shallow roasting pan. Cover the hens loosely with foil and roast at 375F for 30 minutes. Uncover and continue to roast for 1 hour longer, brushing occasionally with Orange Glaze. Makes 4 servings.

Orange Glaze:
Combine 1/4 cup of orange juice and 3 tablespoons of melted butter.