Rice and barley stuffing for cornish hens

4 henfuls :)

Ingredients

Quantity Ingredient
½ cup Rice
2 tablespoons Butter
2¼ cup Water (or more)
2 Chicken broth cubes
⅓ cup Barley
8 ounces Cranberries, fresh; OR... Canned cranberry sauce with gel rinsed off
Sugar if using fresh cranberries
2 teaspoons Bitter orange marmalade (heaping measure), OR... half marmalade -and- half diced orange peel
2 tablespoons Orange juice
⅓ cup Raisins
2 teaspoons Rubbed sage
2 teaspoons Tarragon
½ teaspoon Sweet marjoram
1 teaspoon Crushed rosemary
Salt and pepper; to taste

Directions

Brown the rice in the butter, then add 1-¼ to 1-½ 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

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