Glazed Cornish Hen With Rice Pilaf

• 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 11x7-in. baking dish coated with cooking spray; arrange hen halves skin side up over rice.
5. Bake, uncovered, at 400u0b0 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.

long grain rice, wild rice, apple, white wine, almonds, salt, poultry seasoning, curry powder, peach preserves, mustard, horseradish, tarragon, cornish game hen

Taken from www.tasteofhome.com/recipes/glazed-cornish-hen-with-rice-pilaf/ (may not work)