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  1. Exported from MasterCook

  2. RICE & BARLEY STUFFING FOR CORNISH HENS

  3. 4 Preparation Time :

  4. Categories : Side dish Poultry

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 1/2 c Rice

  7. 2 tb Butter

  8. 2 1/4 c Water (or more)

  9. 2 Chicken broth cubes

  10. 1/3 c Barley

  11. 8 oz Cranberries, fresh -- OR...

  12. 16 oz -Canned cranberry sauce

  13. -- with gel rinsed off

  14. Sugar

  15. - if using fresh cranberries

  16. 2 ts Bitter orange marmalade

  17. -- (heaping measure), OR...

  18. -- half marmalade -and-

  19. -- half diced orange peel

  20. 2 tb Orange juice

  21. 1/3 c Raisins

  22. 2 ts Rubbed sage

  23. 2 ts Tarragon

  24. 1/2 ts Sweet marjoram

  25. 1 t Crushed rosemary

  26. Salt and pepper -- to taste

  27. 1-1/4 to

  28. cups water and chicken cube; cook until soft.

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

  30. If using fresh cranberries, cook briefly with a little

  31. sugar to soften somewhat and create a little juice.

  32. Mix the remaining ingredients with the cooked rice and barley. Stuff the Cornish hens and cook according to

  33. instructions on package. I like to brush the stuffed

  34. birds with melted butter and sprinkle with salt,

  35. pepper, crushed basil, and tarragon.

  36. The stuffing may be frozen for future use.

  37. VARIATION: Substitute sliced mushrooms for the raisins.

  38. Source: Elke Amenda-Spirakis, Warwick, New York

  39. The Herb Companion, August/September 1993Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - -

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