Cornish Hens

• 3 Cornish hens (about 1-3/4 lbs/ 875 g each)
• 6 sprigs fresh rosemary
• 2 tbsp butter, melted
• 2 tbsp lemon juice
• pinch each salt and pepper

  Stuffing

• 1 cup Wild rice Try 1/2 cup white and 1/2 cup wild
• 1 tbsp butter
• 2 cups Sliced halved mushrooms
• 1 onion, chopped
• 1-1/2 tsp. dried savory
• 1/2 tsp. each salt and pepper

Stuffing; Rinse rice. In saucepan, bring 3 cups water to boil; stir in rice. Return to boil; cover, reduce heat and simmer for 45 minutes or until tender. Drain; place in bowl, In skillet melt butter over medium-high heat; cook mushrooms, onion and savory for 3 minutes stir into rice along with salt and pepper; let cool.

Rinse hens; pat dry. Stuff cavities; tie wings and legs with string, Place on rack in roasting pan, leaving 2 inches between each. Tuck half rosemary sprig under each leg and wing. Stir butter with lemon juice; brush half over hens. Sprinkle with salt and pepper. Roast in 375o oven, basting with remaining butter mixture for 1-1/2 hours or until juices run clear when hens are pierced.

Remove trussing; cut in half along backbone. Serve, stuffing side down. Makes 6. servings

per serving; about 625 calories, 58g protein, 33 g fat. 23 g carbohydrate, excellent source iron.