4 Cornish hens, thawed, giblets removed
1/2 cup chopped celery
1/4 cup chopped celery leaves
1/4 cup chopped onion
1 (6 ounce) pkg. frozen mushrooms in butter sauce
1/2 teaspoon salt
1/4 teaspoon marjoram
1/8 teaspoon sage
1/8 teaspoon thyme
1 (10 ounce) pkg. frozen white and wild rice
1/2 cup chopped pecans
1/4 cup pecan oil (for basting)


Wash hens, pat dry. In large skillet saut? celery, celery leaves, onions, mushrooms in pecan oil sauce and seasonings. Cook about 5 minutes. Remove from heat; stir in rice and pecans. Stuff loosely into cavities of hens. Tie legs together and place hens breast side up in large shallow roasting pan. Brush with melted butter. Roast at 350 degrees F for 1 – 1 1/2 hours or until done, basting occasionally.