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
A Message from our Provider:
“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”
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