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1
For glaze: Put 1/4 cup water, apricot preserve and cinnamon in a microwave safe bowl.
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2
Microwave on high about 20 seconds.
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3
Stir to blend.
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4
If not blending well, microwave another 10 seconds.
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5
Stir again till smooth.
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6
For rice: Saute garlic, celery, onion, apricots in oil about 5 minutes.
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7
Add brown rice; saute another 3 minutes.
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8
Add 2 cups chicken broth and 3-4 tablespoons of glaze sauce.
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9
Bring to a boil.
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10
Lower heat to a low simmer.
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11
Simmer covered 10-15 minutes.
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12
Add pilaf rice.
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13
Stir, cover and simmer 15-25 minutes or longer until liquid is absorbed.
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14
Allow to cool. (This could be done earlier in the day if you see fit).
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15
For Hens: Preheat oven to 400u00b0F; line a 13 x 9 pan with foil and spray foil with cooking spray.
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16
Wash hens, remove giblets and pat dry.
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17
Sprinkle with garlic powder in and out of hens.
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18
Stuff with rice mixture.
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19
Brush with glaze mixture.
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20
To prevent over browning make a foil tent.
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21
Crease a sheet of foil crosswise through the center to form a tent leave 1-2 inches between top of hens so heat can circulate crimp on sides.
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22
Bake 30 minutes.
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23
Remove foil and brush with glaze.
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24
Bake uncovered until hens are tender and juices run clear, about 40-45 minutes, basting about every 10-15 minutes until glaze is used up.
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25
2-4 servings depending on appetite.
