Ingredients

• 1 lb Cornish hen
• 2 tablespoons slivered almonds
• 2 tablespoons finely chopped onions
• 1/3 cup uncooked long grain and wild rice blend
• 3 tablespoons butter
• 1 cup water
• 1 chicken bouillon cube
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/2 cup small mushroom, sliced

Instructions

1. Heat oven to 400.

2. Season hens inside and out with salt & pepper. Set aside.

3. In a small pan, sautee almonds, onions and rice in butter for 5-10 minutes. Stir frequently.

4. Add water, boullion, lemon and salt. Bring to a boil to dissolve boullion. Reduce heat, cover and simmer slowly for 20 minutes or until liquid is absorbed and rice is tender.

5. Stir in mushrooms.

6. Lightly stuff birds with stuffing.

7. Place breast side up in a shallow baking pan. Brush with melted butter and roast uncovered at 400 for 30 minutes.

8. Cover and roast an additional hour or until drumstick can be twisted easily in socket.

9. Brush with butter during last 15 minutes.

10. Serve with white wine.