STUFFED CORNISH HENS WITH MUSHROOM WINE SAUCE

1 (6 oz) pkg long-grain and wild rice mix
2 1/2 cups chicken broth
1/2 cup diced celery
1/2 cup sliced green onions
2/3 cup sliced water chestnuts
1 (3 oz) can chopped mushrooms, drained
6 tbsp butter or margarine, melted
2 tbsp soy sauce
4 Cornish game hens
salt
melted butter
FOR THE MUSHROOM WINE SAUCE:
1/2 lb fresh mushrooms, sliced
1/4 cup melted butter
reserved pan drippings
3 tbsp dry white wine
2 tbsp sliced green onions

TO MAKE THE STUFFING:
Prepare rice mix according to pkg directions, substituting chicken broth for water; cool.

Preheat oven to 375 degrees F.

Add celery, green onion, water chestnuts, mushrooms, 6 tbsp melted butter, and soy sauce to the cooled rice. Toss lightly to mix.

TO PREPARE AND ROAST THE GAME HENS:
Sprinkle inside of hens with salt; then stuff lightly with rice mixture (extra rice can be baked about 30 minutes and served as a side dish). Truss hens, and place breast side up in a shallow roasting pan.

Bake at 375 degrees F for 50-60 minutes or until juice runs clear when thigh is pierced with a fork; baste frequently with melted butter during cooking. Reserve pan drippings for sauce.

Serve hens with Mushroom Wine Sauce.

TO MAKE THE MUSHROOM WINE SAUCE:
Saute mushrooms in 1/4 cup melted butter; set aside.

Combine pan drippings reserved from hens, wine and 2 tbsp green onion in a small saucepan; place over high heat, and cook until reduced by half (about 10 minutes). Remove from heat and stir in mushrooms and butter. Serve over hens. Makes about 1 cup.

Servings: 4
Adapted from source: Newspaper Clipping