Bulgur Pesto Timbales Food

25 EASY WAYS TO COOK WITH BULGUR

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

CHILLED CUCUMBER-YOGURT SOUP WITH BULGUR TIMBALES

Steps:

• Reserve half of one cucumber.
• Place the remaining cucumbers into a food processor with the yogurt, milk, lemon juice, and oil to taste. Puree. (Some of the cucumber pulp will remain evident in the puree.).
• Add salt to taste.
• Chill the puree and reserved cucumber separately.
• Meanwhile, make the timbale mixture:.
• Combine the cooked bulgur, tomato, oil, lemon juice, chopped mint, cumin, and salt in a small bowl. Cover and set aside to marinate for 10 to 15 minutes.
• To serve:.
• Finely dice the reserved cucumber and stir into the puree.
• Divide the cucumber puree among four wide, shallow soup bowls.
• Firmly press enough bulgur mixture into a 1/3 cup measuring cup to reach the top. Run a knife along the edges to loosen the timbale. Position it over the center of a soup bowl and turn it over. Tap the bottom to release the timbale into the puree. Repeat to make 3 more servings.
• Garnish each portion with a sprig of mint.

BULGAR SALAD WITH GRILLED CHICKEN AND PARSLEY PESTO

Steps:

• Place 3 cups water and bulgur in medium saucepan; sprinkle with salt. Bring to boil. Cover, reduce heat to medium-low, and simmer until bulgur is tender but still slightly chewy, stirring occasionally, 11 to 12 minutes. Drain. Rinse under cold water until cool. Drain well. Transfer to large bowl.
• Meanwhile, place parsley, almonds, shallots, and 1 1/2 tablespoons lemon juice in processor. Using on/off turns, process until parsley is coarsely chopped. With machine running, gradually add 1/2 cup oil and process to coarse puree. Season pesto to taste with salt and pepper.
• Stir 3/4 cup pesto and remaining 1 tablespoon lemon juice into drained bulgur. Season to taste with salt and pepper and additional lemon juice, if desired. Prepare barbecue (medium heat). Brush chicken and apricot halves with oil.
• Sprinkle with salt and pepper. Grill chicken and apricot halves until chicken is cooked through and apricots are slightly charred, 7 to 8 minutes per side for chicken and 2 minutes per side for apricots.
• Line 4 plates with lettuce leaves. Divide bulgur salad among plates. Place 1 grilled chicken breast on each plate. Spoon dollop of pesto atop chicken. Divide apricot halves among plates and serve.

BULGUR PESTO TIMBALES

Steps:

• 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.