Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.04 Kcal (775 kJ) | ||
| Calories from fat | 101.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.3g | 17% | |
|---|---|---|---|
| Cholesterol | 65.47mg | 22% | |
| Sodium | 186.23mg | 8% | |
| Potassium | 176.73mg | 4% | |
| Total Carbs | 12.76g | 4% | |
| Sugars | 2.58g | 10% | |
| Dietary Fiber | 2.63g | 11% | |
| Protein | 8.33g | 17% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 48.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 105.13 Kcal (440 kJ) | ||
| Calories from fat | 57.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.42g | 17% | |
|---|---|---|---|
| Cholesterol | 37.2mg | 22% | |
| Sodium | 105.81mg | 8% | |
| Potassium | 100.41mg | 4% | |
| Total Carbs | 7.25g | 4% | |
| Sugars | 1.46g | 10% | |
| Dietary Fiber | 1.5g | 11% | |
| Protein | 4.73g | 17% | |
| Vitamin C | 1.2mg | 3% | |
| Iron | 0.4mg | 4% | |
| Calcium | 27.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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