Prepare the wild rice stuffing so it has time to cool before stuffing the hens. In a large sauce pan over medium heat, add 2 T butter, diced shallot, stir to combine for 2 minutes. Add in slivered almonds, 2 cups wild rice, 3-1/2 cups water and one bouillon cube. These were the proportions of rice to water per the brand I used, yours may be slightly different proportions so double check. The bouillon cube adds a nice flavor instead of just water. Cover with a tight fitting lid, reduce to a simmer and cook, covered for 45 minutes. Remove from heat, leave lid on and let steam for an additional 10 minutes. Fluff with a fork and remove lid to let cool.