Cornish Game Hen with Quick Rice Pilaf

This delicious recipe for Cornish Game Hen with Quick Rice Pilaf pairs perfectly with the Terroir Cellars 2017 Merlot.


1. 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.

2. 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).

3. 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.

4. 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.


*Recipe and Photo Courtesy of McCormick & Company, Inc.