In a small sauce pan, melt the butter and stir in the honey, cinnamon, ground ginger, and turmeric. Season to taste with salt, set aside.

Preheat the oven to 425 degrees. Place the hens on a rack in a shallow roasting pan. Brush the hens with some of the basting butter and sprinkle generously with salt inside and out.

Roast the hens for 20 minutes at 425. Turn the temperature down to 375, rotate the pan and baste the birds. Continue to roast the game hens, basting occasionally for another 25 minutes, until the thermometer reads 165 in the thickest part of the thigh and the juices run clear. Remove from oven and let rest for 10 minutes.

Meanwhile, prepare the wild rice. Heat the olive oil in a large skillet or sauté pan over medium high heat. Add wild rice, stirring often until rice is warm. Add Brussel sprout leaves in two batches, stirring until the leaves begin to soften before adding the next batch. Stir in scallions, thyme and roasted vegetables, cooking until the vegetables are warmed through. Adjust with salt to taste.

To make the pomegranate vinaigrette, place the shallots, orange juice and a pinch of salt in a non-reactive bowl, and let macerate for 10-15 minutes. Whisk in pomegranate molasses and olive oil. Stir in pomegranate seeds, currants and parsley, and adjust for seasoning.

Serve the game hens on a bed of wild rice, garnished with pomegranate vinaigrette.