Bulgur Pilaf with Roasted Carrots and Parsnips

Name: Bulgur Pilaf with Roasted Carrots and Parsnips
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 237 milliliters grind bulgur; 454 grams carrots, peeled and cut into medium dice; 2 mediums garlic cloves, finely chopped; 1 teaspoon ground cumin; 1 teaspoon honey; 1 teaspoons kosher salt, plus more as needed; 2 Tbsps freshly squeezed lemon juice (from about 1 medium lemon); 59 milliliters olive oil; 59 milliliters coarsely chopped fresh Italian parsley leaves; 454 grams parsnips, peeled and cut into medium dice; 59 milliliters roasted, unsalted sunflower seeds; 414 milliliters water; 1 medium yellow onion, small dice

Bulgur Pilaf with Roasted Carrots and Parsnips might be just the side dish you are searching for. This recipe serves 6. One serving contains 271 calories, 5g of protein, and 10g of fat. Head to the store and pick up pepper, medium-grind bulgur, water, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour. It is a good option if you're following a dairy free and vegetarian diet.

Instructions

Heat the oven to 450°F and arrange a rack in the middle.

Equipment you will use

Oven

Heat 1 tablespoon of the oil in a medium saucepan over medium heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the onion, garlic, and 1/2 teaspoon of the cumin and season with salt and pepper. Cook, stirring occasionally, until the onion has softened and is just beginning to brown, about 6 minutes.

Ingredients you will need

Salt And Pepper

Garlic

Cumin

Onion

Add the water and measured salt and stir to combine. Increase the heat to high and bring to a boil.

Ingredients you will need

Water

Salt

Remove the pan from the heat, add the bulgur, and stir to combine. Cover with a tightfitting lid and let sit until the bulgur is tender and most or all of the liquid has been absorbed, about 30 minutes. Meanwhile, roast the carrots and parsnips and make the dressing.

Ingredients you will need

Parsnip

Carrot

Bulgur

Equipment you will use

Frying Pan

Place the carrots and parsnips on a baking sheet, drizzle with 2 tablespoons of the oil, add the remaining 1/2 teaspoon of cumin, season with salt and pepper, and toss to evenly coat.

Ingredients you will need

Salt And Pepper

Parsnip

Carrot

Cumin

Cooking Oil

Equipment you will use

Baking Sheet

Spread the vegetables into an even layer and roast until cooked through and browned in spots, about 15 minutes.

Ingredients you will need

Vegetable

Spread

Place the lemon juice and honey in a large, nonreactive bowl and whisk to combine. While whisking continuously, add the remaining 1/4 cup of oil in a slow, steady stream until it’s fully incorporated. Set aside.When the bulgur is ready, transfer it and any liquid in the pan to the bowl with the dressing.

Ingredients you will need

Lemon Juice