| 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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