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Categories:
olive oil yellow onion garlic ground cumin freshly ground black pepper water kosher salt carrots parsnips freshly squeezed lemon juice honey fresh Italian parsley
Viewed: 46 - Published at: 8 years agoIngredients
- 1/4 cup plus 3 tablespoons olive oil
- 1 medium yellow onion, small dice
- 2 medium garlic cloves, finely chopped
- 1 teaspoon ground cumin
- Freshly ground black pepper
- 1 3/4 cups water
- 1/2 teaspoon kosher salt, plus more as needed
- 1 cup medium-grind bulgur
- 1 pound carrots, peeled and cut into medium dice
- 1 pound parsnips, peeled and cut into medium dice
- 2 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
- 1 teaspoon honey
- 1/4 cup coarsely chopped fresh Italian parsley leaves
- 1/4 cup roasted, unsalted sunflower seeds
Method
- Heat the oven to 450 degrees F and arrange a rack in the middle.
- Heat 1 tablespoon of the oil in a medium saucepan over medium heat until shimmering.
- 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.
- Add the water and measured salt and stir to combine.
- Increase the heat to high and bring to a boil.
- 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.
- 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.
- Spread the vegetables into an even layer and roast until cooked through and browned in spots, about 15 minutes.
- 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 its fully incorporated.
- Set aside.
- When the bulgur is ready, transfer it and any liquid in the pan to the bowl with the dressing.
- Add the roasted vegetables, parsley, and sunflower seeds and toss to combine.
- Taste and season with salt and pepper as needed.
- Let the pilaf sit at room temperature for about 15 minutes for the flavors to combine before serving.
