2 Cornish hens
Salt
White pepper
Giblets
1 sm. onion, minced
1 (6 oz.) pkg. long grain & wild rice (UNCLE BEN'S®)
1 (4 oz.) can mushrooms
1 tbsp. vegetable oil
1/4 c. butter, melted

Prepare long grain and wild rice according to package directions; reserve. Wash and put giblets in a 2 quart pot, cover with water, bring to a boil over medium heat. Lower heat and allow to simmer for 30 minutes until tender. Remove giblets from broth, discard broth, mince giblets and reserve. Drain mushrooms and mince, reserve.

In a small skillet, over medium heat, pour in vegetable oil. Saute minced onion and mushrooms until the onion is clear; do not brown; place in a bowl. Mix giblets and rice with the onion and mushroom mixture; reserve. Wash Cornish hens, inside and out. Sprinkle salt and pepper into and rub around the cavity of each hen. Then stuff the reserved dressing, loosely, into each cavity.

Place on a rack in a 9 x 13 inch roasting pan and spread remaining dressing around pan. Brush hens with melted butter. Place in preheated oven at 350 degrees. Bake, basting every 20 minutes with melted butter, for 1 1/2 hours. Hens are done when juices run clear after breasts are pierced. Remove from oven and rest for 10 minutes, cut in half and serve. Serves 4.