2 (1 lb.) Cornish game hens seasoned with salt, inside and out

In small pan cook 2 tablespoons almonds, 2 tablespoons onion and 1/3 cup long grain rice (uncooked) in 3 tablespoons butter for 5-10 minutes, stirring often. Add 1 cup water, 1 chicken bouillon cube, 1 teaspoon lemon juice and 1/2 teaspoon salt. Boil and cover 20-25 minutes or until, rice is fluffy. Stir in a 3 ounce can of mushrooms. Lightly stuff birds. Place breast side up on rack in shallow pan. Brush with melted butter. Roast, covered at 400 degrees for 30 minutes. Uncover and roast 1 hour more until leg twists easily.