Cornish Hens with Wild Rice and Celery

Directions

1. Preheat oven to 375°. In a large saucepan coated with cooking spray, heat butter over medium heat. Add celery and mushrooms; cook until tender. Stir in rice; cook 1 minute longer. Stir in contents of rice seasoning packets, broth and water. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 5-6 minutes. Stir in water chestnuts, cranberries, onions and soy sauce. Stuff hens with rice mixture, or refrigerate and reheat it to serve with roasted hens.
2. Place hens on a rack in a shallow roasting pan. Bake until juices run clear and a thermometer reads 170°, 50-60 minutes. Cut each hen in half lengthwise to serve.