Ingredients
1/3 cup uncooked long grain rice3 tablespoons uncooked wild rice1/2 cup chopped peeled tart apple1/4 cup white wine or apple juice2 tablespoons slivered almonds1/4 teaspoon salt1/4 teaspoon poultry seasoningDash curry powder1/4 cup peach preserves1 tablespoon Dijon mustard1 teaspoon prepared horseradish1/4 teaspoon dried tarragon1 Cornish game hen (20 to 24 ounces), split lengthwise
Preparation
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.
