This recipe was originally entitled "Bulgar Custard Bake". It needs a new, more hip and trendy name. I was going to wait to bring it out until it was Bulgar week, but what the heck. Feel free to add your own ideas and ingredients, too.
1 cup bulgar
3 cups FF chicken, beef, or vegetable broth
1/2 tsp salt
1 med onion, finely chopped
2 med carrots, shredded or finely diced
1/2 cup fresh parsley, chopped
2 cups low fat cheddar cheese, grated
1/2 cup skim milk
3 eggs, or 3/4 cup EggBeaters
2 T olive oil
In a saucepan, combine bulgar, broth, salt, and bring to a boil. Reduce heat to a simmer, and cook, covered, for 20-30 minutes or so, stirring occasionally, until the broth is absorbed.
Meanwhile, add the carrots, onion, cheese, and parsley to a 1.5 qt casserole dish.
Add bulgar and gently mix all ingredients
Beat together milk, eggs, and oil. Pour over the ingredients in the casserole dish and sprinkle with pepper.
Cover and cook for 45 minutes at 350. Uncover and cook for 10 more minutes.
maybe call it bulgar breakfast bake or something? Just sounds to me like something I"d make for brunch or something. of course if I keep reading this recipe - I'm going to have to go find my bulgar in the pantry and make it!!! I know I have some from the last time I made mint and melon tabouleh!
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