Side Pannel
Rice and Barley Stuffing for Cornish Hens
Rice and Barley Stuffing for Cornish Hens
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Side Dishes
Ingredients List
- 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...
- 16 oz -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
Directions
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.
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.
Tweet