Rice-Stuffed Cornish Game Hens

• 2 Cornish hens, washed and patted dry
• salt
• pepper
• 2 tablespoons chopped pecans or 2 tablespoons slivered almonds
• 2 tablespoons finely chopped onions
• 13 cup uncooked long-grain rice, not instant rice
• 3 tablespoons butter or 3 tablespoons margarine
• 1 cup water
• 1 chicken bouillon cube
• 1 teaspoon lemon juice
• 1 (3 ounce) can mushrooms, drained
• melted butter

1. Season cornish hens inside and out with salt and pepper; place breast up on rack in shallow baking pan.
2. In a small saucepan, cook nuts, onion and rice in butter for 5-7 minutes, stirring frequently.
3. Add water, bouillon cube, and lemon juice; bring to boiling, stirring to dissolve bouillon cube.
4. Reduce heat to low; cover and simmer for 20-25 minutes or until liquid is absorbed.
5. Stir in the drained mushrooms.
6. Lightly stuff birds with rice mixture.
7. Brush with melted butter.
8. Roast uncovered in a 400 degree oven for 30 minutes.
9. Tent with aluminum foil and roast for 1 hour longer, or until drumsticks can be easily twisted in their sockets.
10. Brush birds with melted butter for the last 15 minutes of roasting time.

cornish hens, salt, pepper, pecans, onions, longgrain rice, butter, water, chicken, lemon juice, mushrooms, butter

Taken from www.food.com/recipe/rice-stuffed-cornish-game-hens-43847 (may not work)