Rice and Barley Stuffing for Cornish Hens

Categories: Side dish | Poultry | Seasonings

Serves: 4 Henfuls :)

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

Instructions:
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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