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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is an interesting side dish that might be good with a Greek dinner. Bulgar is inexpensive and filling! Ingredients:
1 cup bulgar wheat, coarse grain |
2 cups chicken stock |
1/2 cup orzo pasta |
3 green onions, chopped |
1/4 cup pine nuts, toasted |
1 tablespoon fresh parsley, chopped |
2 eggs, beaten |
1/4 cup whipping cream |
2 tablespoons pesto sauce |
fresh ground black pepper, to taste |
salt, to taste |
Directions:
1. Combine the bulgur and the chicken stock in a small saucepan. Bring to a boil and simmer, covered, for 15 minutes until the bulgur has absorbed the stock. Set aside.
2. In another small saucepan bring 2 cups water to a boil. Add the orzo and cook until just tender. Drain well and set aside to cool.
3. Combine the cooked bulgur, drained orzo and the remaining ingredients in a mixing bowl. Pack the mixture into well-greased timbale molds and place in a baking pan. Fill the pan with hot water so it comes one-third of the way up the sides of the molds.
4. Bake, uncovered, in a 375 degree oven for 45 minutes. Remove the baking pan from the oven and remove the molds from the pan.
5. Invert the timbales onto plates. If you have trouble getting the timbales out, run the blade of a table knife around the insides of the molds.
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