Cooking Recipe Rice & Barley Stuffing For Cornish Hens

Recipe Ingredients

1/2 c Rice

2 tb Butter

2 1/4 c Water (or more)

2 Chicken broth cubes

1/3 c Barley

8 oz Cranberries, fresh; OR...

16 oz -Canned cranberry sauce with gel rinsed off

Sugar if using fresh cranberries

2 ts Bitter orange marmalade (heaping measure), OR... half marmalade -and- half diced orange peel

2 tb Orange juice

1/3 c Raisins

2 ts Rubbed sage

2 ts Tarragon

1/2 ts Sweet marjoram

1 ts Crushed rosemary

Salt and pepper; to taste

Directions

Brown the rice in the butter, then add 1-1/4 to 1-1/2 cups water and
chicken cube; cook until soft.

Cook barley in 1 cup water and second chicken cube for
45 minutes, or until tender.

If using fresh cranberries, cook briefly with a little sugar to soften
somewhat and create a little juice.

Mix the remaining ingredients with the cooked rice and barley. Stuff
the Cornish hens and cook according to instructions on package. I
like to brush the stuffed birds with melted butter and sprinkle with
salt, pepper, crushed basil, and tarragon.

The stuffing may be frozen for future use.

VARIATION: Substitute sliced mushrooms for the raisins.

* Source: Elke Amenda-Spirakis, Warwick, New York * The Herb
Companion, August/September 1993 * Typed for you by Karen Mintzias

Categories matching this recipe

Side dish ,Poultry ,Seasonings