Stuffed Cornish Hens and Confetti Barley Pilaf

(Both recipes as found in Taste of Home Guilt Free Cooking)

Stuffed Cornish Hens:

• 1/ 2 cup chopped celery
• 1/4 cup sliced fresh mushrooms
• 2 tablespoons butter
• 1 package (6 ounces) fast-cooking long grained and wild rice mix
• 1 can (14.5 ounces) reduced- sodium chicken broth
• 1/4 cup water
• 2/3 cup sliced water chestnuts, chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped green onions
• 2 tablespoons reduced- sodium soy sauce
• 5 Cornish Game Hens (20 ounces each)

1. In a large saucepan coated with cooking spray, cook celery and mushrooms in butter until tender. Stir in rice; cook 1 minute longer. Stir in the contents of the rice seasoning packet, broth and water. Bring to a boil, reduce heat and cover and simmer for 5-6 minutes or until rice is tender. Stir in the water chestnuts, cranberries, onions and soy sauce. Stuff into hens.
2. Place on a rack in a shallow roasting pan. Bake at 375 degrees for 50-60 minutes or until the juices run clear and a meat thermometer inserted into stuffing reads 165 degrees. Cut each Hen in half length wise and serve.

Confetti Barley Pilaf:

• 1 large onion, finely chopped
• 1 garlic clove, minced
• 1 tablespoon canola oil
• 1 cup medium pearl barley
• 1 cup sliced fresh mushrooms
• 1/2 cup shredded carrots
• 1/2 cup coarsely shredded cabbage
• 1/2 cup chopped sweet pepper
  
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 cup chicken broth

1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the barley; saute for 3-5 minutes or until lightly browned. Add the mushrooms, carrot, cabbage, red pepper, basil and oregano. Cook and stir until the vegetables are crisp-tender, about 3 minutes
2. Stir in broth, bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until liquid is absorbed and barley is tender.

My Two Cents:

1. You cannot see the confetti barley pilaf that well in my picture, but it is separate from the stuffed Cornish hens. I would not serve these two together because the stuffing from the hens is enough for a side dish and the stuffing clashes with the flavor of the pilaf
2. Hens are a pain in the bum to cut up and eat, but they are DELICIOUS! So, I would recommend.
3. I had a little difficulty with all the juices being soaked up for both the Hen stuffing and for the barley pilaf... recommend removing from heat.