Ingredients Jump to Instructions ↓

  1. 1/3 cup uncooked long grain rice

  2. 3 tablespoons uncooked wild rice

  3. 1/2 cup chopped peeled tart apple

  4. 1/4 cup white wine or apple juice

  5. 2 tablespoons slivered almonds

  6. 1/4 teaspoon salt

  7. 1/4 teaspoon poultry seasoning Dash curry powder

  8. 1/4 cup peach preserves

  9. 1 tablespoon Dijon mustard

  10. 1 teaspoon prepared horseradish

  11. 1/4 teaspoon dried tarragon

  12. 1 Cornish game hen (20 to 24 ounces), split lengthwise

Instructions Jump to Ingredients ↑

  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. 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 serving. Warm reserved glaze; brush over hen halves. Yield: 2 servings.


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