|1||10.5-ounce pouch Fall River fully cooked Wild Rice|
|1 cup||Brown Basmati rice, cooked|
|¼ cup||Dried cranberries|
|¼ dup||Maple sage ground breakfast sausage, cooked and crumbled|
|½ cup||Red apple, unpeeled, diced|
|½ cup||Celery, diced|
|To taste||Salt and pepper|
|4||Cornish Game Hens|
|½ teaspoon||Garlic powder|
|½ teaspoon||Lemon pepper|
|½ teaspoon||Dried oregano|
|½ teaspoon||Sea salt|
Preheat oven to 350 degrees.
Combine wild rice, Basmati rice, cranberries, sausage, apple, celery and salt and pepper. Stuff game hens. Close with toothpicks.
Place game ens in a 10x13" glass or Pyrex baking dish. Squeeze orange juice over game hens. Sprinkle seasoning over game hens.
Bake for 1 hour or until meat is no longer pink next to the bone. Remove from oven and serve with any extra rice stuffing.
Recipe courtesy of Marla Clark, Moriarty, New Mexico.