Cornish Game Hens With Stuffing

• 2 (1 lb.) game hens
• 2 Tbsp. slivered almonds
• 3 Tbsp. butter
• 1/3 c. uncooked long grain rice
• 1 chicken bouillon cube
• 1 tsp. lemon juice
• salt and pepper to taste
• 2 Tbsp. finely chopped onion
• 1/2 tsp. salt
• 1 c. water
• 3 oz. chopped mushrooms

1. Season game hens inside and out with salt and pepper.
2. In small saucepan, cook almonds, rice and onion in butter for 5 to 10 minutes, stirring frequently.
3. Add water, bouillon cube, lemon juice and salt.
4. Bring mixture to boiling, stirring to dissolve cube.
5. Reduce heat; cover and simmer slowly about 20 to 25 minutes or until liquid is absorbed and rice is fluffy.
6. Stir in drained mushrooms.
7. Lightly stuff hens with rice mixture.
8. Place, breast up, on rack in shallow baking pan.
9. Brush with melted butter. Roast, covered, at 400u0b0 for 30 minutes.
10. Uncover and roast 1 hour longer, basting with butter last 15 minutes.

game hens, almonds, butter, long grain rice, chicken, lemon juice, salt, onion, salt, water, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=593295 (may not work)