Rice & Barley Stuffing For Cornish Hens
Description
This hearty stuffing combines the chewy texture of pearl barley with fluffy rice, creating a robust base that holds up beautifully inside Cornish hens. Bright cranberries and warm herbs like sage, tarragon, and rosemary provide a festive flavor profile that cuts through the richness of the poultry. The addition of orange marmalade or juice adds a subtle citrus note that brightens the dish. Ideal for holiday dinners or special weekend meals, this stuffing offers a satisfying alternative to traditional bread-based stuffings.Ingredients
Directions
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Melt butter in a saucepan over medium heat and add the rice, stirring frequently to brown it slightly.
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Add 1-1/4 to 1-1/2 cups of water and one chicken broth cube to the rice, then cover and simmer until the rice is soft and liquid is absorbed.
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In a separate saucepan, cook the barley in 1 cup of water and the second chicken broth cube for 45 minutes, or until tender, adding more water if needed.
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If using fresh cranberries, cook them briefly with a little sugar and water until they soften and release some juice.
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In a large bowl, combine the cooked rice, cooked barley, cranberries (fresh or canned), marmalade, orange juice, raisins, sage, tarragon, marjoram, and rosemary.
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Season the mixture with salt and pepper to taste and mix well to combine all ingredients evenly.
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Stuff the Cornish hens loosely with the grain mixture, ensuring they are not packed too tightly.
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Roast the stuffed hens according to package instructions or until the internal temperature reaches 165F (74C).
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 852.9kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 5.7g29%
- Cholesterol 60.6mg21%
- Sodium 100.1mg5%
- Total Carbohydrate 174.0g58%
- Dietary Fiber 7.7g31%
- Sugars 148.2g
- Protein 16.2g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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