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Rice & barley stuffing for cornish hens
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| Artist: |
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| Categories: |
Cereals, Herbs & Spices, Poultry, Seasonings, Side-dishes, Stuffings |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Rice | | 2
| tbsp | Butter | | 2 1/4
| cup | Water (or more) | | 2
| | Chicken broth cubes | | 1/3
| cup | Barley | | 8
| oz | Cranberries, fresh, OR... | | 16
| oz | -Canned cranberry sauce | | | -- with gel rinsed off | | | Sugar | | | - if using fresh cranberries | | 2
| tsp | Bitter orange marmalade | | | -- (heaping measure), 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 |
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Procedures:
| 1 | Brown the rice in the butter, then add 1-?to 1-?cups water and chicken cube; cook until soft. | | 2 | cook barley in 1 cup water and second chicken cube for 45 minutes, or until tender. | | 3 | if using fresh cranberries, cook briefly with a little sugar to soften somewhat and create a little juice. | | 4 | mix the remaining ingredients with the cooked rice and barley. | | 5 | Stuff the cornish hens and cook according to instructions on package. | | 6 | I like to brush the stuffed birds with melted butter and sprinkle with salt, pepper, crushed basil, and tarragon. | | 7 | the stuffing may be frozen for future use. | | 8 | variation: substitute sliced mushrooms for the raisins. | | 9 | * |
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