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. e 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.