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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 4 |
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I received this recipe from a friend just over a year ago but hadn't made it until recently. I am so disappointed that I didn't try it earlier, it is delicious! I might try changing up some of the vegetables next time...mushrooms might make a nice addition. I am currently following the Weight Watchers programme so I have included all of my low fat substitutions. Ingredients:
2 tablespoons reduced-calorie margarine |
1 cup bulgar wheat |
3 cups fat-free chicken broth |
1/2 teaspoon salt |
1 medium onion, finely chopped |
2 carrots, shredded |
1/2 cup fresh parsley, chopped |
2 cups low-fat cheddar cheese, grated |
1/2 cup skim milk |
3 eggs |
2 tablespoons vegetable oil |
1/2 teaspoon pepper |
Directions:
1. In a saucepan, melt margerine. Add bulgar, stirring to coat. Add stock and salt and let simmer, covered, for 20 - 30 minutes (or until stock is absorbed) stirring occasionally.
2. Meanwhile, add carrots, onion, cheese and parsley to a 1.5L casserole dish.
3. Add bulgar and gently mix all ingredients.
4. Beat together milk, eggs and oil. Pour over the ingredients in casserole dish and sprinkle with pepper.
5. Cover and cook for 45 minutes at 350 degrees. Uncover and cook for an additional 10 minutes.
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