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Glazed Cornish Hen with Rice Pilaf

1/3 cup uncooked long grain rice
3 tablespoons uncooked wild rice
1/2 cup chopped peeled tart apple
1/4 cup white wine or apple juice
2 tablespoons slivered almonds
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
Dash curry powder
1/4 cup peach preserves
1 tablespoon Dijon mustard
1 teaspoon prepared horseradish
1/4 teaspoon dried tarragon
1 Cornish game hen (20 ounces), split lengthwise

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.

Printed from tasteofhome.com Sep 8, 2008

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Glazed Cornish Hen with Rice Pilaf cont.

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 serving. Warm reserved glaze; brush over
hen halves.

Yield: 2 servings.