Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Thinly-sliced white part of scallion

  2. 2 tablespoons 30ml Unsalted butter

  3. 1 cup 237ml Bulgur

  4. 1 tablespoon 15ml Freshly-grated lemon rind

  5. 1 1/2 cups 355ml Canned chicken broth Salt - to taste Freshly-ground black pepper - to taste

  6. 1/4 cup 59ml Snipped fresh chives - plus Chive blades for garnish - if desired

  7. 2 Decoratively cut lemon slices - halved for Garnish, if desired

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a small saucepan cook the scallion in the butter over moderately-low heat, stirring, until it is softened, add the bulgur and lemon rind, and cook the mixture, stirring, for 1 minute. Add the broth, bring it to a boil, and simmer the mixture, covered, for 10 minutes, or until all the liquid is absorbed. Fluff the bulgur with a fork, stir in the snipped chives, and let the mixture stand, covered, off the heat for 5 minutes. Season the bulgur with salt and pepper and pack it into 4 buttered 1/2-cup timbale molds. Invert the bulgur timbales onto individual serving dishes and garnish each timbale with a halved lemon slice and a few chive blades if desired. This recipe yields 4 servings.


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