6 Cornish hens
1/2 c. lemon juice
1/4 lb. butter
1 c. minced onions
1 1/2 c. raw rice
4 c. chicken broth
3 tsp. salt
1/4 tsp. fresh ground black pepper
1 tbsp. minced parsley
1/2 lb. chopped mushrooms
4 tbsp. melted butter
1 c. Port wine
6 peppercorns

Clean, wash and dry hens. Rub with lemon juice and let stand for 1 hour. Melt butter (reserving 1 tablespoon) in a saucepan. Stir in the onions and rice. Place in a 325 degree oven for 1/2 hour, or until the rice browns lightly. Stir in the broth, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and the 1 tablespoon of parsley. Cover and cook over low heat until rice is tender and almost dry (about 20 minutes). Saute the mushrooms in the reserved butter and add to the rice. Cool the mixture and taste for seasoning. Stuff birds and skewer openings.

Arrange birds in a shallow roasting pan and brush with the melted butter. Roast in a 475 degree oven for 20 minutes. Add Port wine, peppercorns, and remaining salt. Reduce heat to 350 degrees and roast for another 45 minutes. Baste frequently!!