Bulgur Pesto Timbales Recipe

• 1 c. Bulgur wheat, coarse grain
• 2 c. Chicken stock fresh or possibly canned
• 1/2 c. Orzo pasta see * Note
• 3 x Green onions minced
• 1/4 c. Pine nuts toasted
• 1 Tbsp. Minced fresh parsley
• 2 x Large eggs beaten
• 1/4 c. Whipping cream
• 2 Tbsp. Pesto sauce in jar or possibly frzn Freshly-grnd black pepper to taste Salt to taste

1. * Note: Can be found in Italian or possibly Greek markets.
2. Combine the bulgur and the chicken stock in a small saucepan.
3. Bring to a boil and simmer, covered, for 15 min till the bulgur has absorbed the stock.
4. Set aside.
5. In another small saucepan bring 2 c. water to a boil.
6. Add in the orzo and cook till just tender.
7. Drain well and set aside to cold.
8. Combine the cooked bulgur, liquid removed orzo and the remaining ingredients in a mixing bowl.
9. Pack the mix into well-greased timbale molds and place in a baking pan.
10. Fill the pan with warm water so it comes one-third of the way up the sides of the molds.
11. Bake, uncovered, in a 375 degree oven for 45 min.
12. Remove the baking pan from the oven and remove the molds from the pan.
13. Invert the timbales onto plates.
14. If you have trouble getting the timbales out, run the blade of a table knife around the insides of the molds.
15. Comments: I thought up this dish one day for a formal dinner party and now everybody loves it.
16. I think you will too.

bulgur wheat, chicken, pasta, green onions, nuts, parsley, eggs, whipping cream, pesto sauce

Taken from cookeatshare.com/recipes/bulgur-pesto-timbales-94951 (may not work)