Soak the wild rice in enough 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 rice in 1/4 cup butter. Add 1 1/2 cups chicken
broth, 1 teaspoon salt and simmer, tightly covered for 25 minutes. Add
green onions, celery, almonds, mushrooms, marjoram, and nutmeg. Fill hens
with dressing. Brush hens with 1/4 cup 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 cup chicken
broth. Add pineapple juice and spoon over hens. Bake 15 minutes at 400
degrees, basting occasionally.
Recipe By : AnnieMiner
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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