Cornish Hens with Wild Rice Stuffing

Heat 3 tablespoons of butter in a medium-sized cooking vessel over a moderate heat setting. Stir in the almonds, onion, and uncooked wild rice, then cook for 5 to 10 minutes. Combine the water, chicken bouillon cube, and 1/2 teaspoon of salt in a separate container. \nAdd the water mixture to the saucepan, stirring well to avoid lumps. Bring the contents to a rolling boil before reducing the heat and covering the saucepan with a lid. Continue cooking for 45 minutes, or until the wild rice is tender and can be easily fluffed with a fork using a utensil.

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). \nSprinkle salt liberally over the Cornish game hens, both inside and out. Stuff each hen with the cooked wild rice mixture. Place the game hens breast side up on a rack in a baking dish, ensuring they are not overlapping. \nBrush the tops of the game hens with 1/4 cup of melted butter. Cover the baking dish with a lid to prevent drying out during cooking. Place the game hens in the preheated oven and cook for 30 minutes.

Remove the lid, allowing the game hens to breathe during cooking. Continue cooking for an additional 1 hour, or until they are no longer pink and the juices run clear when pierced with a fork.