LOCATION: Recipes >> Poultry >> Stuffing 74
|
 |
|
Stuffing 74
|
|
|
|
Squash-Barley Stuffing
Serves: 10 to 12
1 cup chopped onion
2 Tbsp. margarine or butter
2 3/4 cups chicken broth
1 cup pear nectar
1 cup bulgur
1/2 tsp. 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 Tbsp. 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.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
