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Glazed Cornish Hen with Rice Pilaf cont.
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Cook the long grain and wild rice according to package directions;
drain. In a large bowl, combine the apple, white wine or apple juice,
almonds, salt, poultry seasoning, curry powder and rice; set aside.
In a small saucepan, combine the preserves, mustard, horseradish and
tarragon. Cook and stir over medium heat until preserves are melted.
Carefully loosen skin around hen breast, thighs and drumsticks. Set
aside 1/4 cup glaze; spoon remaining glaze under skin. Place the
rice mixture in two mounds in an 11-in. x 7-in. baking dish coated
with cooking spray; arrange hen halves skin side up over rice.
Bake, uncovered, at 400° for 45-55 minutes or until meat juices
run clear. Let stand for 10 minutes. Remove and discard skin before
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |