Rice & Barley Stuffing For Cornish Hens Recipe
Yield: 4 Henfuls :)Recipe by luhu.jp
Ingredients:
1/2 cup: Rice,
2 tbsp: Butter,
2 1/4 cup: Water, or more
2: Chicken broth cubes,
1/3 cup: Barley,
8 ounce: Cranberries, fresh, OR...
16 ounce: -Canned cranberry sauce, with gel rinsed off
Sugar if using fresh cranberries,
2 tsp: Bitter orange marmalade, (heaping measure), OR... - half marmalade -and- - half diced orange peel
2 tbsp: Orange juice,
1/3 cup: Raisins,
2 tsp: Rubbed sage,
2 tsp: Tarragon,
1/2 tsp: Sweet marjoram,
1 tsp: 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
Source from luhu.jp
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
Source from luhu.jp