1 (6 oz.) pkg. long grain and wild rice mix
1/4 c. light raisins
2 tbsp. butter
2 tbsp. blanched slivered almonds
1/2 tsp. ground sage
Salt
4 (1 to 1 1/2 lbs.) Cornish game hens
1/4 c. butter, melted

Cook rice mix according to package directions; stir in raisins, butter, almonds and sage. Rub cavities of each hen with salt. Skewer neck skin to back.

Fill each body cavity with about 3/4 cup rice stuffing; cover opening with foil. Tie legs to tail; twist wing tips under back. Brush hens with 1/4 cup melted butter.

Arrange medium hot coals around edge of grill. Center foil pan on grill, not directly over coals. Place birds in foil pan, allowing space between each bird.

Grill hens until tender, 1 1/2 to 1 3/4 hours. Brush occasionally with the drippings on foil.