Ingredients
1/3 cup uncooked long grain rice2 tablespoons finely chopped onion2 tablespoons slivered almonds3 tablespoons butter, divided3/4 cup water1 teaspoon chicken bouillon granules1 teaspoon lemon juice1/2 teaspoon salt, divided1 can (4 ounces) mushroom stems and pieces, drained and chopped2 Cornish game hens (20 to 24 ounces each)1/8 teaspoon pepper
Preparation
In a saucepan, cook and stir the rice, onion and almonds in 2 tablespoons butter over medium heat for 5 minutes or until rice is lightly browned. Stir in the water, bouillon, lemon juice and 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until rice is tender. Stir in mushrooms.
Sprinkle outside and cavity of hens with pepper and remaining salt. Stuff hens with rice mixture. Place on a rack in a shallow roasting pan coated with cooking spray. Melt remaining butter; brush half over hens.
Cover and bake at 400° for 25-35 minutes longer or until juices run clear and a thermometer reads 180° for hens and 165° for stuffing.
