Squash-Barley Stuffing
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 lengthwise, or 2 cups coarsely chopped
zucchini
3/4 cup toasted sliced almonds
2 tablespoons snipped fresh thyme
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. |