Cornish Game Hens with Rice Stuffing
2 (1 lb.) Cornish game hens
Salt and pepper
2 tbsp. slivered almonds
2 tbsp. finely chopped onion
1/3 c. uncooked long grain rice
3 tbsp. butter
1 c. water
1 chicken bouillon cube
1 tsp. lemon juice
1/2 tsp. salt
1 (3 oz.) can chopped mushrooms, drained
Season game hens inside and out with salt and pepper. In small saucepan, cook almonds, onion, and rice in butter for 5-10 minutes, stirring frequently. Add water, bouillon cube, lemon juice, and salt. Bring mixture to boiling, stirring to dissolve bouillon cube. Reduce heat, cover and cook slowly about 20-25 minutes or until liquid is absorbed and rice is fluffy. Stir in the drained mushrooms.
Lightly stuff birds with rice mixture. Place breast up on rack in shallow baking pan. Brush with melted butter. Roast covered in 400 degree oven for 30 minutes. Uncover and roast 1 hour longer or until drumstick can be twisted easily in socket. Brush birds with melted butter during last 15 minutes of roasting time.