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Ingredients Jump to Instructions ↓

  1. 1 cup chopped onion

  2. 2 tablespoons margarine or butter

  3. 2-3/4 cups chicken broth

  4. 1 cup pear nectar

  5. 1 cup bulgur

  6. 1/2 teaspoon ground cardamom

  7. 1 cup quick-cooking barley

  8. 3 cups baby zucchini, halved lenghwise, or 2 cups coarsely chopped zucchini

  9. 3/4 cup toasted sliced almonds

  10. 2 tablespoons snipped fresh thyme

Instructions Jump to Ingredients ↑

  1. 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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