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    Stuffing: Squash-Barley Stuffing


    Source of Recipe


    Better Homes & Gardens

    List of Ingredients




    • 1  cup chopped onion
    • 2  tablespoons margarine or butter
    • 2-3/4  cups chicken broth
    • 1  cup pear nectar
    • 1  cup bulgur
    • 1/2  teaspoon ground cardamom
    • 1  cup quick-cooking barley
    • 3  cups baby zucchini, halved lenghwise, or 2 cups coarsely chopped zucchini
    • 3/4  cup toasted sliced almonds
    • 2  tablespoons snipped fresh thyme

    Recipe



    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.

 

 

 

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