Recipe: Rice and Barley Stuffing for Cornish Hen

Rice and Barley Stuffing for Cornish Hens
recipelink.com Chat Room Recipe Swap - 2001-08-30
Recipe by: Elke Amenda-Spirakis, Warwick, New York
Source: The Herb Companion, August/September 1993
Yield: Stuffing for 4 hens

1/2 cup rice
2 tbsp butter
2 1/4 cups water (or more)
2 chicken broth cubes
1/3 cup barley
8 oz fresh cranberries or 1 (16 oz) canned whole cranberry sauce with gel rinsed off
sugar if using fresh cranberries
2 heaping tsp bitter orange marmalade or half marmalade and half diced orange peel
2 tbsp orange juice
1/3 cup raisins
2 tsp rubbed sage
2 tsp tarragon
1/2 tsp sweet marjoram
1 tsp crushed rosemary
salt and pepper to taste

Brown the rice in the butter, then add 1-1/4 to 1-1/2 cups water an 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.