3/4 c Bulgur wheat; uncooked
1 c Half-and-half or
- evaporated skim milk
2/3 c Carrots; chopped
2/3 c Red pepper; chopped
2/3 c Onion; chopped
1 cl Garlic; minced
2 tb Lemon juice
1 tb Flat-leaf parsley; chopped
1 tb Fresh lemon thyme,
- Mexican mint marigold, or
- dill; chopped
1 ts Salt
1/4 ts Pepper
6 oz Salmon; steamed, boned,
- flaked
3 Eggs -OR-
1 Egg; plus:
2 Egg whites
---------------------HORSERADISH SAUCE---------------------
8 oz Sour cream or half yogurt
Horseradish; to taste,
- freshly grated
2 ts Green onion; finely chopped
1 ts Lemon juice
Combine bulgur and half-and-half or evaporated skim milk in a 1 qt
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 at 375 F for 35 to
45 minutes, or until cooked through but not dry. Remove the foil
during the last 15 minutes of baking. Serve with a dollop of
Horseradish Sauce on top and garnish with parsley
