Cornish Game Hen With Rice Stuffing - cooking recipe

Ingredients

6 (1 lb.) or larger Cornish game hens
salt to taste
6 Tbsp. sliced almonds
6 Tbsp. chopped onion
1 c. uncooked long grain rice
9 Tbsp. butter or margarine
3 c. water
3 chicken bouillon cubes
3 tsp. lemon juice
1 1/2 tsp. salt
3 (3 oz.) cans chopped mushrooms, drained

Preparation

Season hens inside and out with salt and pepper.
In saucepan, cook almonds, onions and rice in butter for 5 to 10 minutes, stirring frequently.
Add water, bouillon cubes, lemon juice and salt.
Bring mixture to a boil, stirring to dissolve cubes.
Reduce heat.
Cover and cook slowly about 20 to 25 minutes or until liquid is absorbed and rice is fluffy.
Stir in mushrooms.
Lightly stuff birds.
Place birds breast side up in a 9 x 13-inch pan.
Brush birds with melted butter or margarine.
Roast covered at 400\u00b0 for 30 minutes.
Uncover and roast 1 hour longer.