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 thymeRecipe
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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