3 Cornish hens (about 1 1/2 lbs. each)
2 tbsp. lemon juice
1 (6 oz.) pkg. long grain and wild rice mix
1/4 c. dry white wine (optional)

Heat oven to 450 degrees. Lightly grease a 13 x 9 inch baking pan. Rub cavities of hens with lemon juice and place breast side up in prepared pan, tucking wing tips under. Bake 15 minutes. Meanwhile cook rice mix according to package directions but only for 15 minutes. Remove hens from oven. Reduce oven temperature to 350 degrees. Fill body cavities with rice mix and tie legs together. Pour wine over birds. Bake 30 to 35 minutes until lightly browned, juices run clear when thigh is pierced. Cut in half to serve.