Bulgur Custard Bake

Name: Bulgur Custard Bake
Ingredients: 2 tablespoons reduced-calorie margarine; 1 cup Bulgar wheat; 3 cups fat-free chicken broth; 12 teaspoon salt; 1 medium onion, finely chopped; 2 carrots, shredded; 12 cup fresh parsley, chopped; 2 cups low-fat cheddar cheese, grated; 12 cup skim milk; 3 eggs; 2 tablespoons vegetable oil; 12 teaspoon pepper

12 ingredients

9 steps

Ingredients

2 tablespoons reduced-calorie margarine
1 cup Bulgar wheat
3 cups fat-free chicken broth
12 teaspoon salt
1 medium onion, finely chopped
2 carrots, shredded
12 cup fresh parsley, chopped
2 cups low-fat cheddar cheese, grated
12 cup skim milk
3 eggs
2 tablespoons vegetable oil
12 teaspoon pepper

Directions

1

In a saucepan, melt margerine.
2

Add bulgar, stirring to coat.
3

Add stock and salt and let simmer, covered, for 20 - 30 minutes (or until stock is absorbed) stirring occasionally.
4

Meanwhile, add carrots, onion, cheese and parsley to a 1.5L casserole dish.
5

Add bulgar and gently mix all ingredients.
6

Beat together milk, eggs and oil.
7

Pour over the ingredients in casserole dish and sprinkle with pepper.
8

Cover and cook for 45 minutes at 350 degrees.
9

Uncover and cook for an additional 10 minutes.