Bulgur Pesto Timbales

Recipe Ingredients

1 cup	237ml	Bulgur wheat - coarse grain
2 cups	474ml	Chicken stock - fresh or canned
1/2 cup	118ml	Orzo pasta - see * note
3		Green onions - chopped
1/4 cup	59ml	Pine nuts - toasted
1 tablespoon	15ml	Fresh parsley - chopped
2		Eggs - beaten
1/4 cup	59ml	Whipping cream
2 tablespoons	30ml	Pesto sauce - in jar or frozen
		Freshly-ground black pepper - to taste
		Salt - to taste

Recipe Instructions

* Note: Can be found in Italian or Greek markets.

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.

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.

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.

Bake, uncovered, in a 375 degree oven for 45 minutes. Remove the baking pan from the oven and remove the molds from the pan.

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.

Source:
Jeff Smith

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.