Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Bulgur wheat - coarse grain

  2. 2 cups 474ml Chicken stock - fresh or canned

  3. 1/2 cup 118ml Orzo pasta - seenote

  4. 3 Green onions - chopped

  5. 1/4 cup 59ml Pine nuts - toasted

  6. 1 tablespoon 15ml Fresh parsley - chopped

  7. 2 Eggs - beaten

  8. 1/4 cup 59ml Whipping cream

  9. 2 tablespoons 30ml Pesto sauce - in jar or frozen Freshly-ground black pepper - to taste Salt - to taste

Instructions Jump to Ingredients ↑

  1. 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.


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