Apricot-Glazed Cornish Hens - cooking recipe

Ingredients

3/4 c. apricot preserves
2 Tbsp. orange juice
2 Rock Cornish hens, thawed (1 1/4 lb.)
salt and paprika
1/4 c. sliced green onions
2 Tbsp. butter or margarine
1 c. uncooked, mixed, wild and white rice
chicken broth
1 Tbsp. minced parsley
1/2 c. cashews
2 Tbsp. butter or margarine

Preparation

Mix apricot preserves and orange juice in small bowl.
Remove giblets from hens.
Place hens on rack in roasting pan; sprinkle lightly with salt and paprika.
Roast hens in preheated 350\u00b0 oven until thickest parts are fork tender and drumstick meat feels soft when pressed, 1 1/4 to 1 1/2 hours.
Baste frequently with sauce during last 30 minutes of cooking time.
Saute green onions in 2 tablespoons margarine in medium saucepan until tender, about 2 minutes.
Stir in rice; cook according to package directions, substituting chicken broth for water and omitting salt.
Stir parsley into rice.
Saute cashews in 2 tablespoons margarine in medium skillet until golden, about 2 minutes; stir into rice. Spoon rice onto serving platter; arrange hens on rice and serve.