Cornish Hens With Raisin Rice Pilaf Food

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GLAZED CORNISH HEN WITH RICE PILAF



Glazed Cornish Hen with Rice Pilaf image

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!

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 2 servings.

Number Of Ingredients 13

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

Steps:

  • 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 11x7-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.

Nutrition Facts : Calories 516 calories, Fat 8g fat (1g saturated fat), Cholesterol 121mg cholesterol, Sodium 558mg sodium, Carbohydrate 71g carbohydrate (28g sugars, Fiber 2g fiber), Protein 33g protein.

CORNISH HENS STUFFED WITH RICE



Cornish Hens Stuffed with Rice image

These moist golden hens are a tradition at our house on Christmas Eve. We think the spiced rice stuffing with cinnamon, sweet raisins and honey goes so well with the birds and makes the meal a special one. -Dorothy Anderson, Ottawa, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

3/4 cup chopped onion
3/4 cup chopped celery
1/2 cup butter, softened, divided
3 cups cooked rice
3/4 cup raisins
1/3 cup chopped walnuts
3 tablespoons honey
2 tablespoons lemon juice
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon pepper
6 Cornish game hens (20 to 24 ounces each)

Steps:

  • In a large skillet, saute onion and celery in 3 tablespoons butter until tender; remove from the heat. Stir in the rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper. Stuff hens., Place on a rack in a large shallow baking pan. Rub remaining butter over skin. Bake, uncovered, at 375° for 1 hour or until a thermometer reads 180°.

Nutrition Facts : Calories 1073 calories, Fat 69g fat (24g saturated fat), Cholesterol 392mg cholesterol, Sodium 504mg sodium, Carbohydrate 49g carbohydrate (21g sugars, Fiber 2g fiber), Protein 64g protein.

CORNISH GAME HENS WITH RICE STUFFING



Cornish Game Hens with Rice Stuffing image

My mother used to make this for Easter dinner. The rice stuffing is a perfect partner for the hens. Packaged wild rice mix can be used as well.

Provided by MOMMYCOFFEY

Categories     100+ Everyday Cooking Recipes

Time 2h10m

Yield 4

Number Of Ingredients 10

3 tablespoons butter
2 tablespoons slivered almonds
2 tablespoons chopped onion
⅓ cup uncooked wild rice
1 cup water
1 cube chicken bouillon
½ teaspoon salt
2 Cornish game hens
salt to taste
¼ cup melted butter

Steps:

  • Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
  • Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.

Nutrition Facts : Calories 396.9 calories, Carbohydrate 11.3 g, Cholesterol 128.9 mg, Fat 32.3 g, Fiber 1.3 g, Protein 15.8 g, SaturatedFat 15.8 g, Sodium 1341.1 mg, Sugar 0.7 g

CORNISH HENS WITH RICE PILAF



Cornish Hens With Rice Pilaf image

A recipe we've enjoyed for years. All you need is a salad and you've got a great meal. Note that one bird serves two people. We are old dudes, so if you have younger, heartier appetites you may want to adjust the recipe accordingly----both the hens and the pilaf.

Provided by northpointer2

Categories     One Dish Meal

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 13

1 1/2 lbs Cornish hens, split
1/8 cup brandy
1/2 teaspoon poultry seasoning
salt and pepper
1 teaspoon olive oil
1/4 cup minced onion
1 small garlic clove, minced
1 cup chicken broth
1/2 cup uncooked rice
1/2 bay leaf
1/4 teaspoon dried thyme
1/2 cup diced fresh tomato
1/2 cup frozen green beans, thawed

Steps:

  • Preheat oven to 350.
  • Saute onion and garlic in olive oil until soft, about 3-4 minutes. Add chicken broth, rice, bay leaf, salt, pepper and thyme. Cover and simmer for 20 minutes. Remove bay leaf and stir in tomato and green beans. Spread in bottom of greased 8 x 8" baking dish. Top with hens. Pour brandy over hens and sprinkle with poultry seasoning, salt and pepper. Bake, uncovered for 50-60 minutes or until hens are cooked through and skin is browned. If rice gets too dry add a bit of chicken broth.

CORNISH HENS



Cornish Hens image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 14

1 large Spanish onion, sliced
2 Cornish hens
Cornbread Stuffing, recipe follows
Olive oil
Kosher salt
Freshly ground black pepper
4 tablespoons unsalted butter
1 cup yellow onion, chopped
2 1/2 cups cornbread
1 celery stalk, diced
1/4 cup chicken stock
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.
  • Pack the cavities of the hens with the cornbread stuffing.
  • Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.
  • Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
  • Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.
  • Yield: 2 servings

CORNISH HENS WITH RAISIN-RICE PILAF



Cornish Hens with Raisin-Rice Pilaf image

19

Categories     Rice     Raisins     Poultry

Time 1h30m

Yield 8

Number Of Ingredients 28

cornish game hens
brandy
apple juice
paprika
rice pilaf
carrots
celery leaves
raisins, seedless
brandy
wild rice
carrots
celery
cinnamon
nonstick cooking spray
cornish game hens
brandy
apple juice
paprika
rice pilaf
carrots
celery leaves
raisins, seedless
brandy
wild rice
carrots
celery
cinnamon
nonstick cooking spray

Steps:

  • Remove giblets from hens; discard. Rinse hens under cold, running water and pat dry. Remove skin and trim excess fat. Split hens in half lengthwise. Place hens, meaty side up on a rack in a roasting pan. Combine brandy, apple juice, paprika in a bowl. Stir well. Brush hens with mixture. Bake at 350℉ (180℃) F for 1 hour or until juices run clear, basting every 15 minutes. Serve with rasin-rice pilaf. Garnish with carrot curls and strips.

Nutrition Facts :

CORNISH GAME HENS AND RICE BAKE



Cornish Game Hens and Rice Bake image

This recipe makes a nice dinner and is from The Pillsbury Family Kitchens' Cookbook. I use 1 can (10 3/4 ounces) chicken broth and enough water to make 2 cups (and heat it in microwave) in place of water and bouillon cubes. This recipe can also be used with quartered or cut up frying chicken. I have only made it with the cornish hens.

Provided by happynana

Categories     Poultry

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

3 Cornish hens (12 to 16 ounces each)
6 ounces white and wild rice mix
2 tablespoons onions, chopped
1 stalk celery, chopped
4 ounces mushroom stems and pieces, drained
2 cups water
3 chicken bouillon cubes
2 tablespoons butter
2 tablespoons honey, divided
salt

Steps:

  • Heat oven to 375 degrees. I spray 13 x 9 glass baking dish with Pam (recipe does not call for it).
  • Using kitchen shears or sharp knife, cut game hens in half lengthwise through breastbone.
  • In 13 x 9 glass baking dish combine rice mix, onion, celery and mushrooms.
  • Heat water and dissolve bouillon; stir into rice mixture.
  • Dot with butter.
  • Place game hens cut side down over rice.
  • Brush with 1 tablespoon honey.
  • Sprinkle with salt.
  • Cover with foil and bake at 375 degrees for 45 minutes. Uncover, brush with remaining honey.
  • Bake uncovered for 30 minutes longer or until tender and brown.

Nutrition Facts : Calories 462.4, Fat 12.7, SaturatedFat 5.4, Cholesterol 178.8, Sodium 855.7, Carbohydrate 43.5, Fiber 3.6, Sugar 11.2, Protein 43.5

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