1 Cornish game hen (about 1-1/2 pounds)
Salt and pepper
1/2 cup pearl barley
1 cup chicken broth
1/2 cup orange juice
1/2 teaspoon grated orange peel
2 teaspoons finely chopped crystallized ginger
1/4 teaspoon ground cumin
1/4 cup raisins
1/4 cup chopped apple
2 tablespoons chopped walnuts
1 tablespoon orange marmalade
2 teaspoons white wine
1/2 teaspoon Dijon-style mustard
Defrost game hen, if frozen. Rinse and pat dry with paper towel. Sprinkle inside of hen with salt and pepper. Refrigerate until ready to fill. To prepare barley filling, combine barley, chicken broth, orange juice, orange peel, crystallized ginger and cumin in medium saucepan. Bring to a boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Stir in raisins, apple and walnuts. For the glaze, combine orange marmalade, wine and mustard; set aside. To stuff hen, spoon barley filling into cavity. Spoon any remaining filling in bottom of buttered baking dish. Place stuffed hen, breast side up, on top of filling in baking dish. Bake in 375°F oven for 30 minutes. Brush hen with glaze. Bake 30 to 40 minutes longer, brushing once or twice more with glaze. To serve, cut hen in half with poultry shears and arrange extra filling alongside each half. Makes 2 servings.
Per serving: calories 584, protein 48g, carbohydrates 72g, fiber 10g, fat 12g, cholesterol 120mg, sodium 530mg.