1 box long grain and wild rice
3 Cornish hens
Salt and pepper to taste (optional)
5 T. apricot brandy
1/4 C. dry roasted sunflower seeds
1/2 C. finely chopped dried apricots
2 eggs, well beaten
2 T. melted butter or margarine
3 T. apricot jam
Preheat oven to 350*.
Prepare rice according to package directions. Season hens inside and out with salt and pepper. Mix rice, 4 tbsp. brandy, sunflower seeds, apricots, and eggs; spoon into hen cavities. Truss. Place breast side up on rack in shallow roasting pan, brush with butter. Roast uncovered for about 50 minutes, basting frequently with additional butter or pan drippings. Mix apricot jam and remaining brandy; brush on hens. Increase oven temperature to 375*. Roast 10 minutes longer or until brown and tender.