1 (6 oz.) pkg. mixed long-grain wild rice
1 1/4 c. water
4 tbsp. (1/2 stick) butter
1 med. onion, finely chopped
1 tbsp. flour 2 c. chicken broth
1 (10 oz.) pkg. frozen green peas, thawed
2 Cornish hens, halved
Fresh ground pepper
Butter, salt, and dry mustard

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