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Receta Rice And Barley Stuffing For Cornish Hens

by Global Cookbook

Ingredientes

1/2 c. Rice 2 Tbsp. Butter 2 1/4 c. Water (or possibly more) 2 x Chicken broth cubes 1/3 c. Barley 8 ounce Cranberries, fresh, Or possibly... 16 ounce -Canned cranberry sauce with gel rinsed off     Sugar if using fresh cranberries

2 tsp Bitter orange marmalade (heaping measure), Or possibly... 2 Tbsp. Orange juice 1/3 c. Raisins 2 tsp Rubbed sage 2 tsp Tarragon 1/2 tsp Sweet marjoram 1 tsp Crushed rosemary     Salt and pepper, to taste

Direcciones

1. Brown the rice in the butter, then add in 1-1/4 to 1-1/2 c. water and chicken cube; cook till soft.
2. Cook barley in 1 c. water and second chicken cube for 45 min, or possibly till 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. 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.
5. The stuffing may be frzn for future use.
6. VARIATION: Substitute sliced mushrooms for the raisins.

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