1/4 c. butter
1/2 c. chopped celery
1 (4 oz.) can mushrooms, drained
3/4 c. raw regular or processed white rice
3/4 c. wild rice
2 env. onion soup mix
3 1/2 c. boiling water
4 Rock Cornish hens, thawed
Salt

In medium skillet heat 2 tablespoons butter and saute celery and mushrooms until golden, then add white rice and saute until golden. Stir in wild rice. Spread on bottom of roasting pan. Combine onion soup mix with water; pour over rice mixture. Rub cavities of hens with salt, then place on rice mixture. Rub hens with 2 tablespoons soft butter. Roast 50 to 60 minutes at 400 degrees or until golden brown and tender, spooning liquid from pan occasionally over hens.