1/3 cup uncooked long grain rice
4 tablespoons butter or margarine, divided
1/2 cup condensed cream of celery soup
3/4 cup water
1 tablespoon lemon juice
1 teaspoon dried chives
1 teaspoon dried parsley flakes
1 chicken bouillon cube
2 Cornish game hens (1 to 1-1/4 pounds each)
In a skillet, cook and stir onion and rice in 2 tablespoons butter until rice is browned. Add the soup, water, lemon juice,chives, parsley and bouillon; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender and liquid is absorbed. Remove from heat and cool slightly.
Sprinkle hen cavities with salt and pepper; stuff with rice mixture. Place with breast side up on a rack in an ungreased 13 x 9 x 2-inch baking pan. Melt remaining butter and add tarragon; brush some over the hens. Cover loosely and bake at 375 degrees for 30 minutes. Uncover and bake 30 minutes more or until tender, basting frequently with tarragon butter.
Makes 2 servings