Rice and barley stuffing for cornish hens
4 henfuls :)
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Rice |
| 2 | tablespoons | Butter |
| 2¼ | cup | Water (or more) |
| 2 | Chicken broth cubes | |
| ⅓ | cup | Barley |
| 8 | ounces | Cranberries, fresh; OR... Canned cranberry sauce with gel rinsed off |
| Sugar if using fresh cranberries | ||
| 2 | teaspoons | Bitter orange marmalade (heaping measure), OR... half marmalade -and- half diced orange peel |
| 2 | tablespoons | Orange juice |
| ⅓ | cup | Raisins |
| 2 | teaspoons | Rubbed sage |
| 2 | teaspoons | Tarragon |
| ½ | teaspoon | Sweet marjoram |
| 1 | teaspoon | Crushed rosemary |
| Salt and pepper; to taste | ||
Directions
Brown the rice in the butter, then add 1-¼ to 1-½ 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