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Glazed Cornish Hen with Rice Pilaf

 Glazed Cornish Hen with Rice Pilaf
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!
2 ServingsPrep: 70 min. Bake: 45 min. + standing

Ingredients

  • 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

Directions

  • 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.

2 of 2

Glazed Cornish Hen with Rice Pilaf (continued)

Directions (continued)

  • 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
  • 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: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.