Savory Cornish Hens with Herbed Rice

Ingredients:

2		Cornish game hens, thawed
2	tbsp	low-calorie margarine, softened, divided
1/2	cup	dry white wine, divided
1/4	cup	green onion, sliced
1		garlic clove, minced
1	tsp	crushed marjoram leaves
1/4	tsp	pepper
1	can	(10.5 oz) low-sodium chicken broth, divided
1	cup	Mahatma® Brown Rice (Whole Grain)
1	cup	mushrooms, sliced

Directions:

Preheat oven to 350º F.

Remove giblets from hens. With sharp knife, cut hens in half lengthwise. Loosen skin from meat on breast of each half to form pocket; place in shallow baking dish. Combine 1-tablespoon softened margarine with 2 tablespoons wine, green onions, garlic, marjoram and pepper. Mix well. Spoon about a teaspoon of the margarine mixture into pocket of each hen half. Pour 1/2 cup chicken broth over hens. Cover and bake; basting occasionally with the drippings, for 30 minutes. Remove cover and bake another 30 minutes.

While hens are baking, add enough water to remaining broth to make 2-1/2 cups. Pour into 3-quart saucepan. Add remaining wine and margarine mixture. Bring to a boil. Stir in rice and mushrooms. Cover and simmer over moderately low heat for 45 minutes. Serve hen halves over rice.