2 large Cornish game hens, thawed if frozen
1 large onion, with skins, roughly chopped
2 ribs celery, with leaves, roughly chopped
2 carrots, roughly chopped
1/2 cup dry white wine
3 bay leaves
2 tablespoons plus 1 tablespoon Creole seasoning
2 tablespoons extra-virgin olive oil
1 cup long-grain white rice
1 cup wild rice
2 tablespoons butter
Chopped green onions for garnish
Place hens, onion, celery and carrots in a soup or stock pot with enough water to cover. Add the white wine, bay leaves and seasoning. Bring to a boil over high heat, then reduce heat and let simmer until the hens start to turn a little brown, about 30 minutes. Meanwhile, preheat oven to 350 degrees. When the hens are light brown, transfer them to a large roasting pan. Lightly coat with the olive oil and sprinkle with the Creole seasoning. Place in the oven and roast until golden brown, 25-30 minutes.
Meanwhile, strain the stock left from the hens. Measure 3 ½ cups of the liquid (adding water or chicken broth if needed) into a pot with a lid and stir in the white rice and wild rice. Add the butter. Bring the mixture to a boil, reduce heat and cover. Simmer until both rices are cooked through, the wild a bit chewer than the white, about 25 minutes. Fluff with a fork. Season to taste with Creole seasoning, or salt and pepper. When the hens are golden brown, remove them and cover the bottom of the pan with the rice. Set the hens on top of the rice and garnish with the green onions. Return pan to oven briefly to reheat rice, if necessary. Cut the hens in half lengthwise and serve with rice mixture. Serves 4.