Bulgur, barley, and zucchini flavored with peach nectar and almonds make a unique savory dressing. The stuffing may be prepared as a vegetarian dish by using vegetable broth and margarine.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 1 cup chopped onion
- 2 Tablespoons margarine or butter
- 1 cup quick-cooking barley
- 1 cup medium-grind bulgur wheat
- 2-3/4 cups vegetable or chicken broth
- 1 cup peach nectar
- 1/2 teaspoon ground cardamom
- 2 cups chopped zucchini
- 3/4 cup toasted sliced almonds
- 2 Tablespoons snipped fresh thyme, or 2 teaspoons dried
Preparation:
Melt margarine or butter in a large saucepan and saute onion until soft and translucent, about 3 to 4 minutes. Add barley and bulgur, stirring to coat with the oil, then add broth, peach nectar, and cardamom. Bring to a boil, reduce heat, cover, and simmer 12 to 15 minutes until grains are almost tender.
Add zucchini to the pot, cover, and continue to cook an additional 3 to 5 minutes until zucchini is cooked, but still firm to the bite. Remove from heat, stir in almonds and thyme.
Serve dressing hot.
Yield: 10 to 12 servings
Add zucchini to the pot, cover, and continue to cook an additional 3 to 5 minutes until zucchini is cooked, but still firm to the bite. Remove from heat, stir in almonds and thyme.
Serve dressing hot.
Yield: 10 to 12 servings
