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Glazed Cornish Hen with Rice Pilaf Recipe

Glazed Cornish Hen with Rice Pilaf Recipe

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 YIELD: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


  • 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.

Nutritional Facts

One serving (half of hen, skin removed, with 1 cup rice mixture) equals 491 calories, 9 g fat (1 g saturated fat), 117 mg cholesterol, 590 mg sodium, 74 g carbohydrate, 3 g fiber, 31 g protein.

Wine Pairings

Full-Bodied White Wine

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