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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. | 4. Bake, uncovered, in a 375 degree oven for 45 minutes. Remove the baking pan from the oven and remove the molds from the pan. | 5. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bulgar wheat	1	cup		-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
orzo pasta	1/2	cup		-	-	-	-
green onion	3		chopped	57.51	12.2262	2.0661	1.0011
pine nut	1/4	cup	toasted	227.1375	4.4145	4.6204	23.0749
parsley	1	tablespoon	Chopped	1.368	0.2405	0.1129	0.03
egg	2		beaten	143.0	0.72	12.56	9.51
whipping cream	1/4	cup		87.6	0.888	0.6509999999999999	9.273
pesto sauce	2	tablespoons		131.67	3.1784	3.0964	11.844000000000001
black pepper			ground	-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.