Squash-Barley Stuffing

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Squash-Barley Stuffing

Squash-Barley Stuffing
Servings 10


  • 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 lenghwise, 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.

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