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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
- 3 cups baby zucchini, halved lenghwise, or 2 cups coarsely chopped zucchini
- 3/4 cup toasted sliced almonds
- 2 tablespoons snipped fresh thyme
Directions
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.
Nutrition Facts
(Squash-Barley Stuffing)
- Servings Per Recipe 10,
- cal. (kcal) 239,
- Fat, total (g) 9,
- chol. (mg) 1,
- sat. fat (g) 1,
- carb. (g) 35,
- fiber (g) 8,
- pro. (g) 7,
- vit. A (RE) 41,
- vit. C (mg) 11,
- sodium (mg) 306,
- calcium (mg) 50,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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