Cook the rice in boiling water 30 to 40 minutes, until just tender. Drain and set aside.
Melt butter in a large skillet; saut?nion and garlic until tender. Add remaining ingredients except for rice and heat through. Add cooked rice, and season with salt and pepper.
All of our stuffings (the Couscous Stuffing for the roast quail, Ina Garten's Cornbread Stuffing) are interchangeable, and all could be used with other kinds of poultry or game birds.