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PHEASANT AND RICE STUFFING




Source of Recipe


Master Chef Don Easley


List of Ingredients




2 game birds
1/4 cup onions, chopped
1/4 cup almonds slivered
1/2 cup long grain rice
3 tbsp. butter
1 cup water
1 chicken bouillon cube
1 tsp. lemon juice
1/2 tsp. salt
1 sm. can mushrooms

Recipe



Season birds inside and out with salt and pepper. Saute onions, almonds, and rice for 10 minutes; add water, lemon juice, bouillon cube, and salt.
Simmer until rice is fluffy.
Stir in drained mushrooms.
Put mixture inside seasoned birds and roast 30 minutes covered at 400 degrees F.
Uncover and bake 1 hour until tender, basting with butter.