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Servings: 1



  1. Soak the wild rice in sufficient water to cover for 1 hour. Drain and spread on paper towel to dry. Season inside of each hen with the wine, salt, and pepper. Make dressing: saute/fry rice in 1/4 c. butter. Add in 1 1/2 c. chicken broth, 1 tsp. salt and simmer, tightly covered for 25 min. Add in green onions, celery, almonds, mushrooms, marjoram, and nutmeg. Fill hens with dressing. Brush hens with 1/4 c. melted butter. Place breast side up in shallow pan and bake for 1 hour at 350 degrees. Top each hen with a pineapple slice. Combine sugar, ginger, cornstarch and 1/2 c. chicken broth. Add in pineapple juice and spoon over hens. Bake 15 min at 400 degrees, basting occasionally.
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