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Ingredients
| onions (chopped): 1 cup |
| unsalted butter: 2 tsp |
| chicken broth: 3/4 cup |
| pear nectar: 1 cup |
| dry bulgur: 1 cup |
| cardamom (ground): 1/2 tsp |
| hulled barley: 1 cup |
| baby zucchini: 3 oz |
| almonds (ground): 3/4 cup |
Squash-barley stuffing
Credit: www.bhg.com
User rating:
-
Prep Time
35 min -
Cook Time
0 min -
Servings
10 serving(s)
Tags
1. In a large saucepan cook onion in margarine or butter 3 to 4 minutes or until tender. Add broth, nectar, bulgur, and cardamom. Bring to boiling; add barley. Return to boiling; reduce heat. Simmer, covered, about 12 minutes or until grains are almost tender and most of the liquid is absorbed. Add zucchini; cook, covered, 3 to 4 minutes more or until zucchini is crisp-tender. Stir in nuts and thyme. Makes 10 to 12 servings.