Recipe: Cornish Hens Stuffed with Wild Rice and Almonds

1/ Cook the wild rice according to package instructions and drain. Prepare the dehydrated mushrooms according to package directions. Dry them well and mince with scissors.
2/ In a pan, heat the olive oil, soften the diced onion, then add the forest mushrooms, let cook for 5 minutes. Add the drained rice and roughly chopped almonds, mix well.
3/ Singe the Cornish hens and carefully remove all visible small feathers. Stuff them with the rice without packing, close with toothpicks or sew with thread. Tie the Cornish hens, slip sage leaves under the string then scatter small pieces of butter. Salt and pepper.
4/ Bake for approximately 40 minutes, turning them and basting often with their juices, thinned with a little water (approximately 1 coffee cup). Remove the string and toothpicks, and arrange the Cornish hens cut in half in a serving dish, and pour the rendered juice into a gravy boat. Serve immediately.