2 (1 lb.) ready-to-cook 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 (1/2 c.)
butter, melted

Season game hens inside and out with salt and pepper. In a small saucepan cook onion, almonds and rice in 3 tablespoons butter for 5 to 10 minutes, stirring frequently.

Add water, bouillon cube, lemon juice and 1/2 teaspoon salt. Bring mixture to boiling, stirring to dissolve bouillon cube. Reduce heat; cover and cook slowly until liquid is absorbed and rice is fluffy, about 20 to 25 minutes. Stir in drained mushrooms.

Lightly stuff birds with rice mixture. Roast loosely covered 30 minutes at 375 degrees. Uncover; roast until done, 1 hour more. Brush with melted butter before roasting and during last 15 minutes of roasting. Makes 2 servings.