This recipe for Cornish Game Hen with Quick Rick Pilaf is great for company dinner but it’s easy and fast enough to work for a mid-week family meal. Roasting the meat helps intensify the flavors and, thus, it will pair nicely with a medium-bodied red wine such as our Terroir Cellars 2017 Merlot. The flavor profile of this young French Merlot will appeal especially to those with a Tolerant Vinotype.
- 1 1-1/4- to 1-1/2- pound Cornish game hen
- 1 teaspoon vegetable oil
- 1/8 teaspoon salt
- 1/8 teaspoon McCormick® Paprika
- 1/8 teaspoon McCormick® Cumin Ground
- 1 cup sliced fresh mushrooms
- 1/4 cup sliced celery
- 2 tablespoons thinly sliced green onion
- 1/4 teaspoon McCormick® Sage Rubbed, crushed
- 1 8.75- to 9- ounce package cooked whole-grain brown rice
- Fresh thyme sprigs optional
Preheat oven to 375°F. Use kitchen shears or a long, heavy knife to cut hen in half lengthwise. Cut through the breast bone, just off center. Cut on each side of the backbone to completely remove the backbone; discard backbone. Remove and discard as much skin as you can from the hen halves.
Place hen halves, cut-sides down, in a 2-quart rectangular baking dish. Brush tops with oil. In a small bowl, combine salt, paprika and cumin; sprinkle evenly over hen halves. Bake, uncovered, for 40 to 50 minutes or until hens are tender and no longer pink (170°F in breast, 180°F in thigh).
Meanwhile, coat a small saucepan with nonstick spray. Heat over medium-high heat. Add mushrooms, celery, green onion and sage. Cook for 5 to 8 minutes or until mushrooms and celery are tender, stirring frequently.
Squeeze pouch of rice to break up rice; open pouch. Measure 1 cup of rice and add to mushroom mixture (reserve remaining rice for another use). Cook and stir rice mixture about 2 minutes or until heated through. Serve with hen halves. If desired, garnish with fresh thyme sprigs.
This delicious recipe for Cornish Game Hen with Quick Rice Pilaf pairs perfectly with the Terroir Cellars 2017 Merlot.
Our Terroir Cellars 2017 Merlot was produced in the Pays d’Oc region of France. Partially aged for a few months in oak barrels, this wine has a very impressive color in the glass; it is very dark and rich. There are expressions of oak flavor but dark red fruit dominates such as cherry, raspberry and black currant. This Merlot has smoky and meaty characteristics and is very aromatic for such a young wine. This wine is rich in color and intensity both in the nose and the mouth. The barrel treatment provides extra layers of flavor and complexity. The mouth reveals very good tannins, especially after ageing. A hint of acidity will definitely keep this compact wine vital over the next few years.Learn more about the benefits of the WineShop At Home Artisan Collection Wine Club.
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