First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from chow.com
1/4 cup plus 3 Tbls. olive oil
1 yellow onion, diced
2 garlic cloves, finely chopped
1 tsp. ground cumin
freshly ground black pepper
1 3/4 cups water
1/2 tsp. kosher salt, plus more as needed
1 cup medium-grind bulgur
3/4 to 1 lb. Carrots, diced
3/4 to 1 lb. Parsnips, peeled & diced
2 Tbls. fresh lemon juice
1 tsp. honey
1/4 cup Italian Parsley leaves, chopped
1/4 cup roasted sunflower seeds
Heat oven to 450°F and arrange a rack in the middle. Heat 1 Tbls. of oil in a medium saucepan over medium heat until shimmering. Add onion, garlic, 1/2 teaspoon of 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 water and measured salt, stir to combine. Increase heat to high and bring to a boil. Remove pan from the heat, stir in bulgur, 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 carrots with parsnips and make the dressing. Place carrots and parsnips on a baking sheet, drizzle with 2 Tbls. of oil, add remaining 1/2 tsp. 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 lemon juice and honey in a large, nonreactive bowl and whisk to combine. While whisking continuously, add 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. Add the roasted vegetables, parsley, and sunflower seeds and toss to combine. Taste and correct seasoning. Let the pilaf sit at room temperature for about 15 minutes for the flavors to combine before serving.