Stuffed Corn-Ish Hens

• 1 cup uncooked long grain rice
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/2 cup slivered almonds
• 3 tablespoons chopped onion
• 3 tablespoons butter
• 2 cups water
• 2 chicken bouillon cubes
• 2 tablespoons minced fresh parsley
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 bay leaf
• 6 Cornish game hens (20 to 24 ounces each)
• 6 bacon strips, halved

1. In a saucepan, saute rice, mushrooms, almonds and onion in butter for 5 minutes or until rice is lightly browned. Stir in water, bouillon, parsley, lemon juice, salt and bay leaf; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Discard bay leaf. Spoon about 3/4 cup rice mixture into each hen. Place breast side up in a large roasting pan; tie drumsticks together. Place two bacon pieces over each hen. Cover and bake at 375u0b0 for 45 minutes. Uncover and bake 45 minutes longer or until thermometer reads 185u0b0 for hens and 165u0b0 for the stuffing.

long grain rice, mushroom stems, almonds, onion, butter, water, chicken bouillon cubes, parsley, lemon juice, salt, bay leaf, cornish game hens, bacon

Taken from www.tasteofhome.com/recipes/stuffed-corn-ish-hens/ (may not work)