Rice And Barley Stuffing For Cornish Hens

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

INGREDIENTS

1/2	c	Rice
2	T	Butter
2 1/4	c	Water, or more
2		Chicken broth cubes
1/3	c	Barley
8	oz	Cranberries, fresh OR…
16	oz	Canned cranberry sauce
		with gel rinsed off
		Sugar
		if using fresh
		cranberries
2	t	Bitter orange marmalade
		heaping measure OR…
		half marmalade -and-
		half diced orange peel
2	T	Orange juice
1/3	c	Raisins
2	t	Rubbed sage
2	t	Tarragon
1/2	t	Sweet marjoram
1	t	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 477 Calories From Fat: 61 Total Fat: 7.6g Cholesterol: 15.3mg Sodium: 785.2mg Potassium: 697.2mg Carbohydrates: 109.7g Fiber: 6.3g Sugar: 74.8g Protein: 8.8g