Roasted Carrots w/Crisped Bulgur, Pistachios, Goat Cheese, Pickled Cherries + Arugula

Name: Roasted Carrots w/Crisped Bulgur, Pistachios, Goat Cheese, Pickled Cherries + Arugula
Ingredients: 2 to 4 oz [60 to 120 g] fresh goat cheese; 2 lb [900 g] carrots, washed and cut in half lengthwise or left whole; 1 cup [200 g] rehydrated bulgur; 2 oz [60 g] arugula, washed; ½ cup [150 g] Pickled Dried Cherries; Salt and freshly ground black pepper; 2 Tbsp neutral oil; ½ cup [65 g] pistachios, roughly chopped; Olive oil; 1 Tbsp Ras el Hanout

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

To crisp bulgur—or any grain, really—simply pan fry the grain in a healthy amount of oil. Neutral oil (any flavorless oil with a high smoke point) works better than olive oil because it gets hotter and fries the grain faster, making the outside crispy without drying out the interior. With all frying, water makes the oil pop and splatter. If I think far enough ahead, I spread the grain on a plate or baking sheet to air-dry for 10 to 15 minutes before crisping. If I don’t think ahead, I’ll us