Bulgur Pesto Timbales

Course : Greek
Serves: 6
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1 cup bulgur wheat -- coarse grain
2 cups chicken stock -- fresh or canned
1/2 cup orzo pasta -- see * note
3 medium green onions -- chopped
1/4 cup pine nuts -- toasted
1 tablespoon fresh parsley -- chopped
2 large eggs -- beaten
1/4 cup whipping cream
2 tablespoons pesto sauce -- in jar or frozen
1 teaspoon freshly-ground black pepper -- to taste
1 teaspoon salt -- to taste

Preparation / Directions:

* Note: Can be found in Italian or Greek markets. 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. Comments: I thought up this dish one day for a formal dinner party and now everybody loves it. I think you will too.

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