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Bhutanese Red Rice Stuffing with Soy, Orange, and Toasted Almonds

By Marie Simmons, author of "The Amazing World of Rice"
  • 3 tablespoons olive oil
  • 2 cup diced onions
  • 1 tablespoon minced orange zest
  • 1 tablespoon minced garlic
  • 1/2 cup fresh orange juice
  • 2 tablespoons soy sauce
  • 1/2 cup natural (skins on) almonds, toasted*, coarsely chopped
  • 1 jalapeno, trimmed and finely chopped (1-2 tablespoons)
  • Stuffed Cornish Hens:
  • 1 cup orange juice
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 4 to 6 Cornish Hens

Cook the rice in 1-1/2 cups boiling salted water until water is absorbed and rice is tender, about 20 minutes. Set aside.

Heat the olive oil in a large skillet. Add onions and cook, stirring, over medium heat until onion is golden, about 10 minutes. Stir in the orange zest and garlic and cook 2 minutes.

Add the cooked rice (there will be about 3-1/2 cups), the orange juice, soy sauce, almonds and jalapeno. Stir to blend. Cover and cook just until heated through.

Serve as a side dish with turkey, chicken, duck or Cornish hens or use as a stuffing** for poultry or vegetables.

Makes about 6 cups stuffing enough for 6 Cornish hens or 1 small turkey.

*Toast almonds in 350°F oven for 15 minutes

**Let rice stuffing cool before stuffing turkey or other poultry

Stuff Cornish Hens

Combine the orange juice, honey and soy sauce in a small saucepan and heat to boiling. Simmer until reduced by half.

Preheat oven to 400°F. Spoon the cooled stuffing loosely into the hens. Tie the legs with kitchen twice. Place hens in a roasting pan and brush the breasts and legs with half of the orange juice mixture.

Roast 20 minutes. Brush the hens with pan drippings. Reduce the oven temperature to 350°F and roast the hens, brushing once or twice with the remaining juice mixture and juices in the bottom of the pan until hens are dark golden brown, about 45 minutes.

Spoon any remaining stuffing around the birds during the last 10 minutes of cooking so it can reheat.