3/4 c Bulgar wheat; uncooked
1 c Half-and-half
-OR- evaporated skim milk 2/3 c Chopped carrots
2/3 c Chopped red pepper
2/3 c Chopped onion
1 Garlic clove; minced
2 tb Lemon juice
1 tb Chopped flat-leaf parsley
1 tb Chopped fresh lemon thyme
-OR- Mexican mint marigold -OR- dill 1 ts Salt
1/4 ts Pepper
6 oz Boned steamed salmon
— flaked 3 Eggs
-OR- 1 egg and 2 egg whites —————————–HORSERADISH SAUCE—————————– 8 oz Sour cream
-OR- 1/2 sour cream and — 1/2 low-fat yogurt Freshly grated horseradish — (to taste) 2 ts Finely chopped green onion
1 ts Lemon juice
———————————TO GARNISH——————————— Flat-leaf parsley Combine bulgur and half-and-half or evaporated skim milk in a 1-quart glass measure. Cover with heavy-duty plastic wrap and vent. Microwave on High 3 to 3-1/2 minutes. Let stand, covered, for 15 minutes. Meanwhile, saute the vegetables with the garlic in a pan coated with cooking spray. Combine the bulgur mixture, vegetables, and next seven ingredients in a large bowl; stir well. Pack the mixture into a 5-cup ring mold coated with cooking spray or butter, pressing firmly with the back of a spoon. Bake, covered with aluminum foil (remove the foil during the last 15 minutes of baking), at 375 F for 35 to 45 minutes, or until cooked through but not dry. Serve with a dollop of Horseradish Sauce on top and garnish with a sprig (or minced) parsley HORSERADISH SAUCE: Mix all ingredients together.