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| 3/4 | cup | bulgur | uncooked |
| 1 | cup | cream, half and half | |
| 2/3 | cup | carrots | chopped |
| 2/3 | cup | sweet red bell pepper | chopped |
| 2/3 | cup | onion | chopped |
| 1 | each | garlic clove | minced |
| 2 | tablespoons | lemon juice | |
| 1 | tablespoon | parsley leaves | flat-leaf, chopped |
| 1 | tablespoon | lemon thyme | fresh, chopped |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | |
| 6 | ounces | salmon | boned, steamed, flaked |
| 3 | large | eggs | |
| Horseradish sauce | |||
| 8 | ounces | sour cream | |
| 1 | x | horseradish | freshly grated, (to taste) |
| 2 | teaspoons | scallions, spring or green onions | finely chopped |
| 1 | teaspoon | lemon juice | |
| 1 | x | parsley leaves | flat-leaf, for garnish |
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, sauté 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 degrees 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.
| % Daily Value* | |
| Total Fat 51.0g | 79% |
| Saturated Fat 27.0g | 133% |
| Trans Fat 0.0g | |
| Cholesterol 458mg | 153% |
| Sodium 1475mg | 61% |
| Total Carbohydrate 66.0g | 22% |
| Dietary Fiber 13.0g | 52% |
| Sugars 8.0g | |
| Protein 42.0g | 83% |
| Vitamin A | 209% | Vitamin C | 140% | |
| Calcium | 37% | Iron | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This article describes how to cook and peel perfect hard boiled eggs. Originally this method was developed by the State of Georgia Egg Board....
Also I made these chocolate pumpkin oatmeal cookies, they were wonderful, I used 2 whole eggs, and 1 cup whole wheat pastry flour and 1/2 cup all purpose flour, and cookies are much healthier still yummy. Definitely my keeper.
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