1 (6 oz.) pkg. mixed long grain wild rice
1 1/4 c. water
4 tbsp. (1/2 stick) butter
1 med. onion, finely chopped
1 tbsp. flour
2 c. chicken broth
1 (10 oz.) pkg. frozen green peas, thawed
2 Cornish hens, halved
Freshly ground pepper
Butter
Salt
Dry mustard

Preheat oven to 325 degrees. Combine rice (minus package seasonings) and water in 2 quart saucepan. Cover. Cook for 12 minutes or until water is absorbed. Melt butter in 3 quart Corning Ware casserole (moderate heat). Add onion; cook 3 minutes. Sprinkle in flour. Stir. Gradually add broth. Heat to boiling point. Gently stir in rice and peas. Rub hens with butter, salt, pepper, and mustard. Arrange on rice mixture. Cover and bake 45 minutes or until rice is done and hens are tender.