Apricot And Brown Rice Stuffing For Cornish Hens Recipe - Cooking Index
Apricot And Brown Rice Stuffing For Cornish Hens Recipe - Cooking Index
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| 6 tablespoons | 90ml | Unsalted butter or olive oil |
| 1 cup | 62g / 2.2oz | Onion - chopped |
| 1 | Garlic clove - crushed | |
| 1/2 cup | 73g / 2.6oz | Dried apricots - diced |
| 1/2 cup | 31g / 1.1oz | Dried cherries |
| 1/2 cup | 46g / 1.6oz | Unblanched almonds - chopped |
| 1 cup | 146g / 5.1oz | Tart apples - diced 1/4" |
| 2 cups | 320g / 11oz | Brown rice, short or long grain - cooked |
| 1 cup | 160g / 5.6oz | Wehani rice - cooked |
| 1/4 cup | 36g / 1.3oz | Fresh parsley - chopped fine |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 1 teaspoon | 5ml | Salt - or to taste |
| Black pepper, freshly ground - to taste |
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.
Source:
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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