4 game hens
1/2 c. dry white wine
Salt & pepper

GLAZE:

1/4 c. melted butter
2 (8 1/2 oz.) cans pineapple slices, drained & 1/2 c. reserved syrup
1/2 c. chicken broth
2 tbsp. sugar
1/4 tsp. ginger
1 tsp. cornstarch

STUFFING:

1 (6 oz.) box wild rice
1/4 c. butter
1 can chicken broth
1 c. water
1/2 tsp. salt
6 green onion, chopped
1 c. chopped celery
1/2 c. slivered almonds
1 (4 oz.) can sliced mushrooms
1/2 tsp. marjoram
1/8 tsp. 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. Pour over hens. Bake 1 hour at 350 degrees 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. Spoon over hens. Place remaining slices in pan. Bake at 400 degrees 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.