Cornish Hens with Mandarin Rice

Rice:

1/4 cup slivered almonds

2 tbsp. celery, chopped

1 small green onion and top, thinly sliced

2 tbsp. butter

1 (11 oz.) can Mandarin orange segments, well-drained

2 tbsp. orange juice concentrate

2 cups cooked rice

4 Cornish hens, about 1 1/2 lbs. each

olive oil

paprika

orange marmalade

To make the rice: Saute almonds, celery, and onion in butter in small skillet until almonds are lightly toasted. Combine almond mixture, orange segments, orange juice concentrate, and rice, tossing to mix.

Rinse Cornish hens and pat dry with paper towels. Stuff Cornish hens with rice mixture and tie legs with string. Brush hens lightly with oil; sprinkle with paprika. Grill over indirect medium heat until the stuffing reaches 165F and the juices run clear, about 30-45 minutes. Baste hens with orange marmalade during last 20 minutes of cooking time. Remove hens from the cooking grate and arrange on serving platter.

Yield: 4 servings