Cornish Hens with Pineapple Glaze

4 game hens
1/2 cup of dry white wine
Salt & pepper

GLAZE:
1/4 cup of melted butter
2 (8 1/2 oz.) cans pineapple slices, drained & 1/2 cup of reserved syrup
1/2 cup of chicken broth
2 tablespoons of sugar
1/4 teaspoon ginger
1 teaspoon cornstarch

STUFFING:
1 (6 oz.) box wild rice
1/4 cup of butter
1 can chicken broth
1 cup of water
1/2 teaspoon of salt
6 green onion, chopped
1 cup of chopped celery
1/2 cup of slivered almonds
1 (4 oz.) can sliced mushrooms
1/2 teaspoon of marjoram
1/8 teaspoon of nutmeg

Season inside of hens with wine, salt and pepper. Fill with stuffing. Skewer opening. Brush hens with portion of butter, place breast side up in shallow pan. Mix 1/4 cup of reserved syrup with broth and pour over hens.

Bake 1 hour at 350�F. basting every 15 minutes with remaining butter and pan drippings. Top each hen with 1 pineapple slice. Mix sugar, ginger and cornstarch. Add remaining reserved syrup and spoon over hens. Place remaining slices in pan.

Bake at 400�F. basting occasionally for 15 minutes. Serve with pan liquid for sauce.

STUFFING: Combine all ingredients in electric rice cooker and cook. Stuff hens when finished.