Roasted Cornish Game Hen With Barley Risotto And Autumn Root Vegetables Recipe
- Yield: 8 servings
Ingredients
Autumn Root Vegetables
- 2 tbsp extra virgin olive oil
- 1 cup turnips, small diced
- 1 cup butternut squash, small diced
- 1 cup parsnip, small diced
- 1/2 tsp sugar
- 1/2 lemon
Barley Risotto
- 4 oz bacon, chopped
- 1 large onion, medium diced
- 1 large red bell pepper, medium diced
- 1 1/2 tsp Durkee® Garlic, Minced
- 14 oz barley, quick cooking
- 1/2 cup chicken stock, reduced salt
Garnish
- 1/2 cup Parmesan cheese, shredded, optional
Roasted Cornish Hen
- 1 1/2 tsp Durkee® Garlic, Granulated
- 1 1/2 tsp Durkee® Onion, Granulated
- 1 1/2 tsp Durkee® Paprika, Spanish
- 1 1/2 tsp Durkee® Italian Seasoning
- 1/2 tsp Durkee® Black Pepper, Regular Grind
- 1/2 tsp salt
- 8 split cornish hens
Directions
- Preheat oven to 375°F. Combine granulated garlic, granulated onion, paprika, Italian seasoning, black pepper and salt in small bowl. Reserve 2 teaspoons for risotto.
Rub remainder over Cornish hens; place hens on shallow sheet tray. - Roast for 1 to 1-1/4 hours until Cornish hen is cooked through and is at least 165°F. To make Barley Risotto, heat a large saucepan over high heat. Add bacon; turn the heat down to medium. Cook until the bacon is crispy, stirring occasionally until the bacon is well browned.
- Add onion and bell pepper and cook until soft and translucent. Add the minced garlic, barley and 3 cups of stock. Bring to a boil, reduce heat and cook for 10 minutes.
- Gradually add remaining chicken stock, stirring frequently until barley is tender and slightly creamy.
- To make Autumn Root Vegetables, heat oil in a large sauté pan over medium heat and cook 7 to 8 minutes until browned on bottom.
- Combine reserved spice mixture with sugar and sprinkle over vegetables. Cook additional 8 to 12 minutes until vegetables are tender and well browned.
- Zest lemon and sprinkle over vegetables, squeeze lemon juice over vegetables and cook until the liquid has evaporated.
- To serve, portion Barley Pilaf and top with Autumn Root Vegetables and a Cornish Hen. Garnish with fresh herbs and freshly grated Parmesan cheese, if desired.
