1. Prepare rice as directed as set aside.
2. Heat a heavy soup pot with the olive oil; add the garlic, celery, carrots, tomato, leeks turnips, red onion, and parsley. Cook the veggies down for two to three minutes.
3. Add the broth and seasonings and simmer on a gentle heat for about 30 minutes.
4. Taste to adjust seasonings and add lemon juice.
5. Ladle a scoop of rice in bowl and cover with soup. Serve with a small drizzle of olive oil and fresh ground black pepper.

Salad:

1. In a large bowl combine the cooked rice with the chopped celery, onion, garlic, parsley, dates, cranberries, apricots and pecans and toss.

Dressing:

1. Combine all of the lemon juice with the sugar, salt, black pepper and olive oil and stir.
2. Rub the marinade on the entire hen and gently lift the skin of the hen and rub the marinade under the skin.
3. Place a sage leaf under the skin of the hen and a sprig of rosemary into the cavity of the hen.
4. Preheat the oven 350 degrees F.
5. Place the hens in a baking pan.
6. Bake for 60 - 65 minutes or until the juices of the hen run clear.
7. Let the hens rest from the oven for about 10 minutes before serving.
8. In a large saucepan, bring rice, sugar, salt and 4 1/2 cups milk to a boil over medium heat. Reduce heat to low, cover and let simmer until thickened, about 20 minutes. Stir in vanilla and remaining 1/4 cup milk.
9. Transfer the rice pudding to a serving bowl and cover with cling film, pressing the cling film to the surface of the pudding to prevent a skin from forming on top. Transfer to the refrigerator and leave for about couple of hours.
10. Before serving, stir in cream, cinnamon, nutmeg and orange zest. Serve with a dollop of fresh whipped cream is desired and top with addition orange shavings.