Cornish Hens With Mushroom Rice

• 2 (1 lb.) Cornish hens
• salt and pepper
• 2 Tbsp. finely chopped onion
• 1/3 c. uncooked long grain rice
• 3 Tbsp. butter or margarine
• 1 c. water
• 1 chicken bouillon cube
• 1 tsp. lemon juice
• 1/2 tsp. salt
• 1 (3 oz.) can chopped mushrooms, drained

1. Seasons hens with salt and pepper, in and out.
2. In small pan, cook onion and rice in butter 5 to 10 minutes, stirring frequently.
3. After cooking, add water, bouillon cube, lemon juice and salt to rice.
4. Reduce heat.
5. Cook slowly 20 to 25 minutes until liquid is absorbed and rice is fluffy.
6. Stir in mushrooms. Stuff birds with rice.
7. Place breast up in shallow pan.
8. Brush with margarine.
9. Place in 400u0b0 oven, covered, for 30 minutes. Uncover; roast 1 hour longer.
10. When done, leg will twist easily. During last 15 minutes, brush with margarine.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=98999 (may not work)