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
