1. Soak the wild rice for 12-24 hours in warm water with 2 tablespoons fresh squeezed lemon juice. Cook according to the package instructions.
2. Make the stuffing: In a small skillet over medium heat, melt the butter. Add the onion, garlic, and ginger. Cook over medium heat until soft, 5 to 7 minutes. Stir in the wild rice, pecans, cranberries, apricots, salt and pepper, white wine and broth. Bring to a boil. In a small bowel combine sage, thyme and parsley. Add 1½ tablespoon of the mixed herbs to the stuffing mixture and stir well. Reduce heat and simmer until the wine and broth have evaporated and the herbs are fragrant. Set aside stuffing to cool completely.
3. Stuff the hens: Heat the oven to 400 degrees F. Make sure the stuffing is thoroughly cool and-pack each hen loosely with about 1/2 cup of stuffing. With kitchen twine, tie each hen’s legs together. Tuck the wings underneath. Arrange the hens breast side up on a wire rack set in a shallow-roasting pan filled with 1/4-inch chicken broth.
4. Roast the hens: Brush the 2 tablespoons melted butter over the hens; season with salt, pepper, and the remaining herb mixture. Place in preheated oven and roast, basting the hens with the pan drippings every 15 minutes, until the juices run clear when you prick the thickest part of the thigh and an instant-read thermometer inserted in the thigh registers 170 degrees F. (50-55 minutes). Transfer the hens to a platter, tent with foil, and let stand for 10 minutes before serving.