Stuffing:

Rinse rice.

In saucepan, bring 3 °C water to boil; stir in rice. Return to boil; cover, reduce heat and simmer for 45 minutes or until tender. Drain; place in bowl.

In skillet, melt butter over medium-high heat; cook mushrooms, onion and savory for 3 minutes. Stir into rice along with salt and pepper; let cool.

Rinse hens; pat dry. Stuff cavities; tie wings and legs with string. Place on rack in roasting pan, leaving 2 inches between each. Tuck half of a rosemary sprig under each leg and wing. Stir butter with lemon juice; brush half over hens.

Sprinkle with salt and pepper and roast in 375F 190 °C oven, basting with remaining butter mixture, for 1-1/2 hours or until juices run clear when hens are pierced.

Remove trussing; cut in half along backbone. Serve, stuffing side down.

Per serving: about 625 calories, 58 g protein, 33 g fat, 23 g carbohydrate, excellent source of iron.

Suggested Valentine's Day Menu: Hot Cheese Dip Stuffed Tomatoes [Mm recipe 12 Feb] Zesty Shrimp [Mm recipe 12 Feb] Avocado and Boston Lettuce Tossed Salad Cornish Hens [above] Marble Cheesecake Coffee and/or tea

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