Title: Rice & barley stuffing for cornish hens
 Categories: Side dish, Poultry, Seasonings
      Yield: 4 Henfuls :)
 
    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 ts 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