Mango Glazed Rock Cornish Hens stuffed with Wild Rice and Peas Recipe

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2 votes | 10299 views

A wonderful Caribbean inspired dish for two....with a nice blend of citrus and herbs.

Servings: 2


Cost per serving $2.24 view details


  1. Cook rice according to the directions, add 1/3 can or red kidney beans during the cooking time, then let cool and let cool.
  2. Rinse the cornish hens, patting dry before stuffing the cavities with wildrice. Season the hens with herbs. Slice the onion in quarters and put around the sides of the hens in the roasting pan. Add the liquid wine seasoning.
  3. Put all sauce ingredients into a blender until smooth. Baste the cornish hens with the mango sauce. Keep adding it continually throughout the cooking time.
  4. Cook the carrots until el dente ( still crisp ). Grill the asparagus in a skillet with chopped garlic cloves until tender adding the carrots half way through the process.
  5. Cook the hens for 35-45 minutes in a preheated 350 degree oven. Cook until hens are golden brown.
  6. Remove hens from the oven and transfer to a serving platter. Add bouillion cubes to the roasting pan and use the remainder of the mango sauce with water. Heat gravy and then add cornstarch to thicken the gravy to the desired consistency.
  7. Garnish the cornish hens with fresh parsley sprigs, orange amd lemon wedges and lime slices and mango slices.
  8. Serves 2
  9. Pair with an Australian Shiraz wine. We used our own bottle Moonlight Moments shiraz:)
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Nutrition Facts

Amount Per Serving %DV
Serving Size 579g
Recipe makes 2 servings
Calories 533  
Calories from Fat 60 11%
Total Fat 6.8g 9%
Saturated Fat 1.71g 7%
Trans Fat 0.0g  
Cholesterol 16mg 5%
Sodium -845mg -35%
Potassium 1060mg 30%
Total Carbs 108.08g 29%
Dietary Fiber 17.8g 59%
Sugars 46.53g 31%
Protein 15.53g 25%



  • mr j
    July 25, 2010
    Is it just me or wasn't the oven temp, and cooking time on the hens left out?
    I've cooked/tasted this recipe!

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