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Ingredients
- Salt and pepper; to taste
- 1 ts Crushed rosemary
- 1/2 ts Sweet marjoram
- 2 ts Tarragon
- 2 ts Rubbed sage
- 1/3 c Raisins
- 2 tb Orange juice
- -- half diced orange peel
- -- half marmalade -and-
- -- (heaping measure), OR...
- 2 ts Bitter orange marmalade
- - if using fresh cranberries
- Sugar
- -- with gel rinsed off
- 16 oz -Canned cranberry sauce
- 8 oz Cranberries, fresh; OR...
- 1/3 c Barley
- 2 Chicken broth cubes
- 2 1/4 c Water (or more)
- 2 tb Butter
- 1/2 c Rice
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Directions
Yield: 4 )
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, s, 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
Weitere Informationen zur Kategorie Barley.
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