Bulgur Pilaf with Roasted Carrots and Parsnips Recipe

Ingredients

• 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

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 12 of 14 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Sunflower Seed	1 oz (28g) hulled	165
Olive Oil	1 tbsp (14g)	119
Honey	1 tbsp (21g)	64
Parsnip	1/2 cup (78g)	55
Onion	1 medium (110g)	44
Carrot	1 medium (61g)	25
Lemon	juice of 1 lemon (48ml)	12
Cumin	1 tsp ground (2.1g)	8
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Water	not in our table	0
Bulgur	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.