roasted carrots w/crisped bulgur, pistachios, goat cheese, pickled cherries + arugula

Bulgur, like most grains and legumes, can be prepped in a larger volume than needed for the meal at hand, then used throughout the week. That said, any of them can get boring eaten the same way several days in a row. Crisping bulgur changes the texture and, often, how the grain is featured in a dish. Traditionally, rehydrated bulgur makes up the lion’s share of any given salad. When it is fried, I like it more as a garnish, crispy bits scattered over a larger quantity of vegetables. The decrease in volume also means frying grains is a good way to use up that random couple of spoonfuls of whatever you cooked way back at the beginning of the week 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 use a grease shield or piece of foil lightly draped over the frying pan to keep it from splattering on me.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To make a gastrique, in a stainless-steel saucepan, heat the sugar over high heat until it starts to caramelize. Swirl the sugar until evenly brown and starting to smoke, about 5 minutes. Remove from the heat and add the vinegar (it will bubble violently). Return the pan to low heat and cook until all the sugar has dissolved. Put the fruit in a heatproof container and pour the hot gastrique over it. Let cool. Store in the fridge indefinitely.

Step 2

Preheat the oven to 400°F [200°C]. Toss the carrots with a glug of olive oil and a pinch of salt. Transfer to a baking dish and roast until the outside is caramelized and the inside is tender, about 35 minutes. Transfer to a serving dish. In a small frying pan, heat a glug of olive oil over medium heat until it begins to shimmer, about 1 minute. Then add the ras el hanout and briefly fry to bloom the flavor, about 30 seconds. Add the chopped pistachios and toss to coat in the ras el hanout oil, then turn down the heat to low. Toast the pistachios over low heat until fragrant, 1 to 2 minutes. Remove from the heat and let cool. Wipe the frying pan clean, then heat the neutral oil over high heat until almost smoking. Add the bulgur and a pinch of salt and pan fry, stirring occasionally, until crisp and toasty brown, about 4 minutes. Remove from the heat, add the pistachios, and set aside. To serve, dress the arugula with a glug of olive oil, a pinch of salt, and a grind of black pepper and heap on top of the carrots. Scatter the pistachio-bulgur mixture over the whole thing. Dot all over with the dried cherries and crumbles of goat cheese and serve.