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

Preheat oven to 325 degrees. Combine rice (minus packaged seasonings) and water in 2 quart sauce pan. Cover, cook for 12 minutes or until water is absorbed. Melt butter in 3 quart Corning Ware casserole (moderate heat). Add onion, cook for 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 for 45 minutes or until rice and hens are tender. Serve 4.