*  Exported from  MasterCook  *
 
                  RICE & BARLEY STUFFING FOR CORNISH HENS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Side dish                        Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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       t            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 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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