Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Bulgar wheat; uncooked 1 tb Chopped fresh lemon thyme
1 c Half-and-half -OR- Mexican mint marigold
-OR- evaporated skim milk -OR- dill
2/3 c Chopped carrots 1 ts Salt
2/3 c Chopped red pepper 1/4 ts Pepper
2/3 c Chopped onion 6 oz Boned steamed salmon
1 Garlic clove; minced -- flaked
2 tb Lemon juice 3 Eggs
1 tb Chopped flat-leaf parsley -OR- 1 egg and 2 egg whites

---------------------HORSERADISH SAUCE--------------------------
8 oz Sour cream -- (to taste)
-OR- 1/2 sour cream and 2 ts Finely chopped green onion
-- 1/2 low-fat yogurt 1 ts Lemon juice
Freshly grated horseradish

-------------------------TO GARNISH------------------------------
Flat-leaf parsley

Combine bulgur and half-and-half or evaporated skim milk in a 1-quart
glass measure. Cover with heavy-duty plastic wrap and vent.
Microwave on High 3 to 3-1/2 minutes. Let stand, covered, for 15
minutes. Meanwhile, saute the vegetables with the garlic in a pan
coated with cooking spray.

Combine the bulgur mixture, vegetables, and next seven ingredients in
a large bowl; stir well. Pack the mixture into a 5-cup ring mold
coated with cooking spray or butter, pressing firmly with the back of
a spoon. Bake, covered with aluminum foil (remove the foil during the
last 15 minutes of baking), at 375 F for 35 to 45 minutes, or until
cooked through but not dry. Serve with a dollop of Horseradish Sauce
on top and garnish with a sprig (or minced) parsley.

HORSERADISH SAUCE: Mix all ingredients together.

* Source: Pam Hotch, Fairbanks, Alaska * The Herb Companion,
August/September 1993 * Typed for you by Karen Mintzias

Browse by categories