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.