Instructions: Brown the rice in the butter, then add 1-1/4 to 1-1/2 cups water and chicken cube; cook until soft.

Cook barley in 1 cup water and second chicken cube for 45 minutes, or until tender.

If using fresh cranberries, cook briefly with a little sugar to soften somewhat and create a little juice.

Mix the remaining ingredients with the cooked rice and barley. Stuff the Cornish hens and cook according to instructions on package. I like to brush the stuffed birds with melted butter and sprinkle with salt, pepper, crushed basil, and tarragon.

The stuffing may be frozen for future use.

VARIATION: Substitute sliced mushrooms for the raisins.

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