Rice & Barley Stuffing For Cornish Hens

RICE & BARLEY STUFFING FOR CORNISH HENS

4 Preparation Time :

Categories : Side dish Poultry

Amount Measure Ingredient -- Preparation Method -- -- --

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 t Crushed rosemary

Salt and pepper -- to taste

1-1/4 to

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 1993Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - -