Recipe courtesy of Sara Moulton
Show: Cooking Live
30 min
10 min
2 servings



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.;


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