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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 585.5
  • Total Fat: 32.4 g
  • Cholesterol: 19.6 mg
  • Sodium: 409.4 mg
  • Total Carbs: 57.0 g
  • Dietary Fiber: 8.9 g
  • Protein: 17.5 g

View full nutritional breakdown of Barley, Nut & Raisin Stuffed Zucchini calories by ingredient
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Barley, Nut & Raisin Stuffed Zucchini

Submitted by: S_PRESS

Introduction

There's only so much rice a vegetarian can eat! Especially when feeding the non-veg hubby. I use a lot of quinoa and millet, but this time all I had was barley. Barley is an under-rated grain. It's versatile and is an easy replacement for typical rice dishes or stuffing bases. And there's only so many times I can include TVP or tofu or tempeh in a meal for protein without getting sick of it, so I decided nuts would work this time. There's only so much rice a vegetarian can eat! Especially when feeding the non-veg hubby. I use a lot of quinoa and millet, but this time all I had was barley. Barley is an under-rated grain. It's versatile and is an easy replacement for typical rice dishes or stuffing bases. And there's only so many times I can include TVP or tofu or tempeh in a meal for protein without getting sick of it, so I decided nuts would work this time.
Number of Servings: 2

Ingredients

    2 large zucchini, cut in half lengthwise and flesh scooped out to make 4 boats
    3/4 cup of a good raw nut and raisin (or currant) mix - mine had almonds, cashews, pumpkin & sunflower seeds with raisins - chop this mix well in a food processor
    1/2 cup dry pearled barley
    1/4 cup chopped celery
    1/4 cup chopped onion
    1 small tomato, chopped
    1/2 T olive oil
    1 & 1/4 cup water
    salt, white pepper, garlic powder to taste
    1 bay leaf

Directions

Preparation:
1. Rinse the barley very well, until water runs clear
2. Boil 1 and 1/4 cups water in a small pot, add bay leaf and barley to boiling water. Boil for a few minutes, then simmer until liquid absorbs (about 30-40 minutes, enough time to prepare everything else)
3. heat oil in a skillet over med-hi heat
4. add onion, celery and fry for a few minutes
5. add chopped nut mixture, stir and fry for a few minutes longer
6. add the tomato and stir
7. coat mixture with dusting of garlic powder, salt and pepper and stir well
8. by now the mixture should be moist, but not really mushy
9. once the barley is cooked, add it to the skillet mixture and fry a little longer over medium heat. This mixes all the ingredients well and allows a little moisture to be absorbed.
10. Place zucchini boats in a glass baking dish. Sprinkle with salt and pepper. Fill each boat with the barley mixture. Add enough water to the bottom of the dish just to barely touch the zucchinis. Cover with foil, poke a few small holes in the foil and bake in the oven at 400F for 15-20 minutes.

Serve immediately or allow to cool and refrigerate for later use. To re-heat, broil on high with a little goat cheese on top. Enjoy!

MAKES 2 OR 4 SERVINGS (CALORIES CALCULATED FOR 2)

Number of Servings: 2

Recipe submitted by SparkPeople user S_PRESS.






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