Rice And Barley Stuffing For Cornish Hens Recipe

Rice And Barley Stuffing For Cornish Hens Recipe

Yield: 4 henfuls :)
Recipe by luhu.jp

Ingredients:
1/2 cup: Rice,
--, (heaping measure), OR...
2 tbsp: Butter,
-- half marmalade -and-,
2 1/4 cup: Water, or more
-- half diced orange peel,
2: Chicken broth cubes,
2 tbsp: Orange juice,
1/3 cup: Barley,
1/3 cup: Raisins,
8 ounce: Cranberries, fresh, OR...
2 tsp: Rubbed sage,
16 ounce: -Canned cranberry sauce,
2 tsp: Tarragon,
-- with gel rinsed off,
1/2 tsp: Sweet marjoram,
Sugar,
1 tsp: Crushed rosemary,
- if using fresh cranberries,
Salt and pepper, to taste
2 tsp: Bitter orange marmalade,

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