Ingredients
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
Instructions
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.
Yield: 10 to 12 servings
Per serving: 239 calories, 9 g total fat, 1 g saturated fat, 1 mg cholesterol, 306 mg sodium, 35 g carbohydrate, 8 g fiber, 7 g protein, 4% vitamin A, 18% vitamin C, 5% calcium, 8% iron.
Credits
Recipe from: Author unknown
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