2 (1 lb.) Cornish game hens
2 tbsp. slivered almonds
2 tbsp. finely chopped onion
1/3 c. uncooked long grain rice
3 tbsp. butter
1 c. water
1 chicken bouillon cube
1 tsp. lemon juice
1/2 tsp. salt
1 (3 oz.) can chopped mushrooms (drained)

In small saucepan cook almonds, onion and rice in butter for 5 to 10 minutes, stirring frequently. Add water, bouillon cube, lemon juice and salt. Bring mixture to boil, stirring to dissolve bouillon cube. Reduce heat, cover and cook slowly about 20 minutes or until liquid is absorbed and rice is fluffy.

Stir in drained mushrooms.

Lightly stuff birds with rice mixture. Place, breast side up, in baking pan, brush with butter. Roast uncovered in hot 400 degree oven for 30 minutes. uncover and roast 1 hour longer. Brush with butter frequently.