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Apricot And Brown Rice Stuffing For Cornish Hens

There is a mixture of short-grain brown rice and Wehani in this stuffing, but you could use all brown rice, preferably short-grain, or any combination of rices (3-cup total) of white brown, long, or short grain -- even wild. Dried cherries add a sweet tart flavor and although expensive are well worth it. If the cherries are not available, dried cranberries or golden raisins can be substituted.

Type: Fruit, Nuts, Rice
Courses: Marinades
Serves: 5 people
Preparation Time: 10 minutes
Cooking Time: 30 minutes

Recipe Ingredients

6 tablespoons 90mlUnsalted butter or olive oil
1 cup 62g / 2.2ozOnion - chopped
1   Garlic clove - crushed
1/2 cup 73g / 2.6ozDried apricots - diced
1/2 cup 31g / 1.1ozDried cherries
1/2 cup 46g / 1.6ozUnblanched almonds - chopped
1 cup 146g / 5.1ozTart apples - diced 1/4"
2 cups 320g / 11ozBrown rice, short or long grain - cooked
1 cup 160g / 5.6ozWehani rice - cooked
1/4 cup 36g / 1.3ozFresh parsley - chopped fine
1/2 teaspoon 2.5mlGround cinnamon
1 teaspoon 5mlSalt - or to taste
  Black pepper, freshly ground - to taste

Recipe Instructions

Melt the butter in a large (12-inch) skillet. Add the onion and saute, stirring, until tender, about 5 minutes. Add the garlic and saute for 1 minute.

Add the apricots, cherries, and almonds and saute, stirring, until the fruits are plump and the almonds are golden, about 5 minutes. Stir in the apple and saute until heated through, about 3 minutes. Add the rices, parsley, salt, cinnamon, and pepper.

Let the stuffing cool to room temperature before spooning into the birds. Stuffing can be baked separately, covered, in a 350 degree oven for 30 minutes.

RICE, THE AMAZING GRAIN by Marie Simmons (c) 1991 - Henry Holt and Company, Inc., New York - 288 pages - $24.95 - As reprinted in the Sep/Oct, 1992 issue of Cookbook Digest


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