Stuffing: 

Rinse rice. In saucepan, bring 3C 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 375ºF. 190C 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. 

Source: Canadian Living [magazine] Feb/96 : Servings: 6