Apricot and Brown Rice Stuffing for Cornish Hens
Recipe type: Stuffings
Serves: 5 Cups
  • 6 Tablespoons unsalted butter or olive oil
  • 1 Cup onion; chopped
  • 1 garlic clove; crushed
  • 1/2 Cup dried apricots; diced
  • 1/2 Cup dried cherries
  • 1/2 Cup unblanched almonds; chopped
  • 1 Cup tart apples; diced 1/4-inch
  • 2 Cups brown rice, short or long grain; cooked
  • 1 Cup Wehani rice; cooked
  • 1/4 Cup fresh parsley; chopped fine
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt; or to taste
  • black pepper, freshly ground, to taste
  1. 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.
  2. 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.
  3. Let the stuffing cool to room temperature before spooning into the birds.
  4. Stuffing can be baked separately, covered, in a 350 degree oven for 30 minutes.
YIELD: About 5 cups, enough to stuff four Cornish hens or one large chicken or capon.

Comments: 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.

Recipe Source: RICE, THE AMAZING GRAIN by Marie Simmons
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