Preheat oven to 375°. Place one tablespoon four in a large sized (14"x 20") oven bag. Fit bag in 12"x 8" or 8"x 8" baking dish. Prepare rice according to directions. When rice is done, stir in onions and cashews. Stuff each hen with 1/8 to 1/4 of the mixture; secure the openings with toothpicks. If desired, rub skins with butter. Insert roasting rack in oven bag and place hens on rack. Pour 1/4 cup water in bag, under rack. Close bag with tie and pierce a vent hole. Bake 1 hour or until legs move freely and juice runs clear.
