Cornish Game Hens and Wild Rice

4 fresh or frozen game hens
2 tablespoons butter, melted
1 (6oz) pkg. long grain and wild rice mix
1 (10 3/4 oz) can chicken broth
2 tablespoons butter
1 bunch green onions, sliced
6 large mushrooms, sliced or 1 jar sliced mushrooms
1/2 c dry white wine
2 bay leaves

Thaw hens. Remove giblets. Rinse hens and pat dry. Brush inside and out with 1 tbl melted butter. Remove seasoning packet from rice mix; use 1 teaspoon seasonings per hen; rub inside and out. Place hens breast side up in a shallow roasting pan. Pour chicken broth and 1/2 c. Water into pan. Bake at 450 for 15 minutes.

Meanwhile, melt 2 tbl butter in a skillet. Add green onions, mushrooms and rice packet from mix. Sauté, stirring frequently. Slowly add 1 1/4 cups water, remaining seasonings from packet, wine, bay leaves. Bring to a boil. Pour rice mixture into roasting pan making sure that rice does not rest on top of hens. Brush hens with remaining butter. Cover loosely with foil. Reduce oven temperature to 350 and bake an additional 45 minutes or until all liquid is absorbed.
Serve hens on a bed of rice. Makes 4 servings.