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Squash-Barley Stuffing
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
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3
cups baby zucchini, halved lenghwise, or 2 cups coarsely chopped zucchini
-
3/4
cup toasted sliced almonds
-
2
tablespoons snipped fresh thyme
Directions
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.
Nutrition Facts
(Squash-Barley Stuffing)
- Servings Per Recipe 10,
- Calories 239,
- Protein (gm) 7,
- Carbohydrate (gm) 35,
- Fat, total (gm) 9,
- Cholesterol (mg) 1,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 8,
- Vitamin A (RE) 41,
- Vitamin C (mg) 11,
- Sodium (mg) 306,
- Calcium (DV %) 50,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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