Ingredients

• 1/4 cup thinly sliced white part of scallion
• 2 tablespoons unsalted butter
• 1 cup bulgur
• 1 tablespoon freshly grated lemon rind
• 1 1/2 cups canned chicken broth
• Salt and pepper
• 1/4 cup snipped fresh chives plus chive blades for garnish, if desired
• 2 decoratively cut lemon slices, halved for garnish, if desired

Browse by ingredient

Instructions

1. In a small saucepan cook the scallion in the butter over moderately low heat, stirring, until it is softened, add the bulgur and lemon rind, and cook the mixture, stirring, for 1 minute. Add the broth, bring it to a boil, and simmer the mixture, covered, for 10 minutes, or until all the liquid is absorbed. Fluff the bulgur with a fork, stir in the snipped chives, and let the mixture stand, covered, off the heat for 5 minutes. Season the bulgur with salt and pepper and pack it into 4 buttered 1/2-cup timbale molds. Invert the bulgur timbales onto individual serving dishes and garnish each timbale with a halved lemon slice and a few chive blades if desired.;