Mango Glazed Rock Cornish Hens stuffed with Wild Rice and Peas

Directions

1. Cook rice according to the directions, add 1/3 can or red kidney beans during the cooking time, then let cool and let cool.
2. Rinse the cornish hens, patting dry before stuffing the cavities with wildrice. Season the hens with herbs. Slice the onion in quarters and put around the sides of the hens in the roasting pan. Add the liquid wine seasoning.
3. Put all sauce ingredients into a blender until smooth. Baste the cornish hens with the mango sauce. Keep adding it continually throughout the cooking time.
4. Cook the carrots until el dente ( still crisp ). Grill the asparagus in a skillet with chopped garlic cloves until tender adding the carrots half way through the process.
5. Cook the hens for 35-45 minutes in a preheated 350 degree oven. Cook until hens are golden brown.
6. Remove hens from the oven and transfer to a serving platter. Add bouillion cubes to the roasting pan and use the remainder of the mango sauce with water. Heat gravy and then add cornstarch to thicken the gravy to the desired consistency.
7. Garnish the cornish hens with fresh parsley sprigs, orange amd lemon wedges and lime slices and mango slices.
8. Serves 2
9. Pair with an Australian Shiraz wine. We used our own bottle Moonlight Moments shiraz:)