Cornish Game Hen Poached in Tomato-Basil Pomodorina with Tuscan Kale

Rinse the rice blend and cook in a pot with 1 cup of water until tender and aromatic.

In a deep skillet, bring the Pomodorina sauce to a gentle simmer over medium-low heat.

Add the Cornish game hen pieces directly into the simmering sauce. Cover and poach for 12-15 minutes until the meat is opaque and cooked through, absorbing the rich tomato and basil aromatics.

In the final 3 minutes of poaching, fold the chopped Tuscan kale into the sauce until wilted but still vibrant green.

To serve, mound the wild rice blend in a warm bowl. Ladle the poached hen and tomato-kale sauce over the grains.

Finish with a drizzle of extra virgin olive oil to add richness and a final touch of brightness.