Instructions: Remove and discard giblets from hens. Rinse hens under cold running water, and pat dry. Remove skin, and trim excess fat; split hens in half lengthwise. Set aside. Wash wild rice in 3 changes of hot water; drain and set aside. Heat oil in a saucepan over medium heat. Add onion; saute 3 minutes. Add wild rice, broth, and next 4 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 1 hour and 10 minutes or until liquid is absorbed. Remove from heat.

Spoon 4 (3/4-cup) mounds of rice mixture onto a 15- x 10- x 1-inch pan lined with aluminum foil. Place hens, meaty sides up, over rice mounds.

Combine honey and next 4 ingredients in a bowl; stir well. Brush over hens. Bake at 400 deg for 40 minutes or until juices run clear, basting every 10 minutes. Garnish with rosemary, if desired.

Yield: 4 servings.

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