Rice & Barley Stuffing For Cornish Hens

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.

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 852.9

Dietary: Gluten-free

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

1/2 cup Rice
2 tablespoon Butter
2 1/4 cup Water (or more)
2 Chicken Broth cubes
1/3 cup Barley
8 ounce Cranberries, fresh; OR...
16 ounce Canned cranberry sauce
2 teaspoon Bitter orange marmalade
2 tablespoon Orange juice
1/3 cup Raisins
2 teaspoon Rubbed sage
2 teaspoon Tarragon
1/2 teaspoon Sweet marjoram
1 teaspoon Crushed rosemary
to taste Salt and pepper

Directions

1
Melt butter in a saucepan over medium heat and add the rice, stirring frequently to brown it slightly.
2
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.
3
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.
4
If using fresh cranberries, cook them briefly with a little sugar and water until they soften and release some juice.
5
In a large bowl, combine the cooked rice, cooked barley, cranberries (fresh or canned), marmalade, orange juice, raisins, sage, tarragon, marjoram, and rosemary.
6
Season the mixture with salt and pepper to taste and mix well to combine all ingredients evenly.
7
Stuff the Cornish hens loosely with the grain mixture, ensuring they are not packed too tightly.
8
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.

Keywords: stuffing, barley, rice, cornish hen, cranberry, sage, tarragon, rosemary, marjoram, orange, raisins, herbs, holiday, thanksgiving, dinner, grains, poultry, side dish, classic, comfort food

Read it online: https://www.chefs-mate.com/recipe/rice-barley-stuffing-for-cornish-hens/