Rice-Stuffed Cornish Game Hens

• Ready In: 2 hrs
• Serves: 2

Ingredients

• 2  Cornish hens, washed and patted dry
•  salt
•  pepper
• 2  tablespoons  chopped pecans or 2  tablespoons  slivered almonds
• 2  tablespoons  finely chopped onions
• 1⁄3 cup  uncooked long-grain rice, not instant rice
• 3  tablespoons butter or 3  tablespoons margarine
• 1  cup water
• 1  chicken bouillon cube
• 1  teaspoon lemon juice
• 1 (3 ounce) can mushrooms, drained
•  melted butter

Directions

1. Season cornish hens inside and out with salt and pepper; place breast up on rack in shallow baking pan.
2. In a small saucepan, cook nuts, onion and rice in butter for 5-7 minutes, stirring frequently.
3. Add water, bouillon cube, and lemon juice; bring to boiling, stirring to dissolve bouillon cube.
4. Reduce heat to low; cover and simmer for 20-25 minutes or until liquid is absorbed.
5. Stir in the drained mushrooms.
6. Lightly stuff birds with rice mixture.
7. Brush with melted butter.
8. Roast uncovered in a 400 degree oven for 30 minutes.
9. Tent with aluminum foil and roast for 1 hour longer, or until drumsticks can be easily twisted in their sockets.
10. Brush birds with melted butter for the last 15 minutes of roasting time.