Cornish Hens Will Make a Great Entrance on Valentine's Day

This recipe from The Thomas Kinkade Cookbook, A Journey of Culinary Memories, features this great recipe for Cornish Hens with Wild Rice. It will be an ideal entree for your Valentine's Day dinner.

Serves 4 (or cut the recipe in half for two people)

Ingredients:

1 package (6 ounce) wild rice

1 1/4 cups water

4 tablespoons (1/2 stick) butter, divided

1 medium onion, finely chopped

1 tablespoon all-purpose flour

2 cups chicken broth

1 package (10 ounce) frozen green peas, thawed

2 cornish hens, halved

1/8 teaspoon dry mustard

Black pepper

Salt

1.) Preheat oven to 325 degrees

2.) Place rice and water into a pot over medium heat and bring to a boil. Reduce heat, cover and simmer for 12 months, or until water is absorbed. Fluff rice and spread evenly in a baking dish.

3.) In a pan over medium heat, melt 2 tablespoons butter. Add onion and cook until translucent but not brown. Sprinkle flour and stir. Add broth; bring to a boil and then stir in peas. Remove from heat and pour over rice.

4.) Rub the hens with remaining 2 tablespoons butter, mustard, salt and pepper. Arrange on rice mixture, skin side up and cover with foil and bake for 45 minutes, until rice is done and hens are tender.