Honey-Apple Glazed Hens with Rice Pilaf

2 (1½-pound) Cornish hens
¼ cup wild rice, uncooked
1 teaspoon olive oil
2 tablespoons chopped onion
2 1/2 cups no-salt-added chicken broth
1 cup peeled, diced Golden Delicious apple (about ½ pound)
2/3 cup long-grain brown rice, uncooked
2 tablespoons chopped dried apple
½ teaspoon salt
¼ cup honey
2 tablespoons unsweetened apple juice
1 tablespoon fresh lemon juice
1 teaspoon low-sodium soy sauce
1 teaspoon grated lemon rind
Fresh rosemary sprigs (optional)

1. Remove and discard giblets from hens. Rinse hens under cold running water, and pat dry.

2. Remove skin, and trim excess fat; split hens in half lengthwise. Set aside.

3. Wash wild rice in 3 changes of hot water; drain and set aside.

4. Heat oil in a saucepan over medium heat. Add onion; sauté 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.

5. Spoon 4 (¾-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 for 40 minutes or until juices run clear, basting every 10 minutes. Garnish with rosemary, if desired. Yield: 4 servings.