Rice and Barley Stuffing for Cornish Hens

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Rice and Barley Stuffing for Cornish Hens Ingredients

1/2 c Rice	(heaping measure), OR...
2 tb Butter	half marmalade and
2 1/4 c Water (or more)	half diced orange peel
2 Chicken broth cubes	2 tb Orange juice
1/3 c Barley	1/3 c Raisins
8 oz Cranberries, fresh; OR...	2 ts Rubbed sage
16 oz -Canned cranberry sauce	2 ts Tarragon
with gel rinsed off	1/2 ts Sweet marjoram
Sugar	1 ts Crushed rosemary
2 ts Bitter orange marmalade	Salt and pepper; to taste

Instructions for Rice and Barley Stuffing for Cornish Hens

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized