1/4 c. (1/2 stick) butter
1/3 c. regular rice
2 tbsp. diced celery
2 tbsp. finely chopped onion
1 c. chicken broth
1 (2 oz.) can mushrooms, drained & chopped (opt.)
1 c. shredded cheddar cheese
2 (1 lb.) Cornish game hens
Salt & pepper
Melted butter

In a saucepan melt butter; add rice, celery and onion. Cook 5 to 10 minutes, stirring frequently. Add chicken broth and bring mixture to a boil. Cover and simmer on low heat about 20 minutes or liquid is absorbed and rice is fluffy. Stir in mushrooms; cool. Toss cheese lightly with cooled mixture. Season birds inside with salt and pepper. Stuff birds with rice mixture.

Place on rack, breast side up in shallow baking pan. Baste with butter. Loosely cover with foil. Roast in preheated 400 degree oven for 30 minutes. Remove foil; continue roasting for 45 minutes until done. Baste with butter occasionally during last 45 minutes. Additional stuffing may be placed in small baking dish, covered and baked during last 45 minutes of roasting. Then cover removed last 15 minutes.