Recipe by Lauren Mahlke
Whether you make this for dinner tonight or for your next dinner party, Cornish game hens add an element of elegance to the meal but are as approachable and easy to prepare as chicken.
Recipe Time: 1 hour, active time 20 minutes
4 Cornish Game Hens, patted dry and giblets removed
1 1/2 cups wild rice
1 large bunch of asparagus, ends trimmed and stalks sliced into XXXXX pieces
4 tablespoons orange marmalade, divided
2 tablespoons Dijon Mustard with a bit of minced garlic
4 tablespoons We Olive Blood Orange Olive Oil, divided
Salt and Pepper to Taste
5 sprigs of fresh thyme, removed from stem and minced
3 cups water
Orange slices, for garnish
Preheat oven to 400 degrees. In a small bowl mix 2 tablespoons orange marmalade, 2 tablespoons of Blood Orange Olive Oil, Dijon mustard with a bit of minced garlic, thyme, salt and pepper. Whisk until well combined and rub onto Cornish game hens.
Place game hens on a parchment lined baking sheet and roast for 45 minutes.
Meanwhile, coat a medium sauté pan with remaining 2 tablespoons of Blood Orange Olive Oil. Add wild rice and toast for 2 minutes. Add asparagus, remaining orange marmalade and 3 cups of water. Bring to boil, cover and reduce heat to simmer, cooking for 20 minutes more until rice is done. Taste and adjust seasoning with salt and pepper.
When game hens have finished roasting, let rest for 15 minutes on a plate tented with foil. Pour any juices that accumulate into rice mixture.
To serve, divide rice mixture evenly among for four plates, top with game hen and garnish with an orange slice.
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