• Prep Time:
  • Cooking Time:
  • Serves: 4 Henfuls :)

Rice and Barley Stuffing for Cornish Hens

  • Recipe Submitted by on

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


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

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.

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