Glazed Cornish Hen with Rice Pilaf Recipe
Glazed Cornish Hen with Rice Pilaf Recipe photo by Taste of Home
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Glazed Cornish Hen with Rice Pilaf Recipe

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This easy but elegant entree makes a lovely centerpiece for a romantic Valentine's Day dinner. The peach-mustard glaze adds a sweet tang to the moist, tender poultry, which is perched on a mound of mildly seasoned pilaf. It's bound to draw praise from your sweetheart!
TOTAL TIME: Prep: 70 min. Bake: 45 min. + standing
MAKES:2 servings
TOTAL TIME: Prep: 70 min. Bake: 45 min. + standing
MAKES: 2 servings


  • 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 to 24 ounces), split lengthwise

Nutritional Facts

1 each: 516 calories, 8g fat (1g saturated fat), 121mg cholesterol, 558mg sodium, 71g carbohydrate (28g sugars, 2g fiber), 33g protein.


  1. 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.
  2. In a small saucepan, combine the preserves, mustard, horseradish and tarragon. Cook and stir over medium heat until preserves are melted.
  3. Carefully loosen skin around hen breast, thighs and drumsticks. Set aside 1/4 cup glaze; spoon remaining glaze under skin.
  4. 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.
  5. 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.
Originally published as Glazed Cornish Hen with Rice Pilaf in Light & Tasty February/March 2002, p17

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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