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

CATEGORY	CUISINE	TAG	YIELD
Meats	Cornish	Side dish, Poultry, Seasonings	4	Henfuls 🙂

INGREDIENTS

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

INSTRUCTIONS

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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