2 (1 lb.) Cornish hens
Salt and pepper
2 tbsp. slivered almonds
2 tbsp. finely chopped onions
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 (1/2 c.)

Season game hens inside and out with salt and pepper. In small saucepan, cook almonds, onion, and rice for 5 to 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 to 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 hot oven, 400 degrees, 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. Makes 2 servings.