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

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