Bulgar Wheat Pilaf with Honeyed Winter Roots
Clock Image
Prep: 15 mins
Cook: 30 mins
Organic winter roots get a good roasting with a drizzle of honey and a sprinkling of crunchy seeds and are tumbled onto a bed of citrusy, cardamom-scented bulgar to make a hearty, wholesome seasonal supper.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
760 kcal
(per portion)
Ingredients you'll need
  • 2 parsnips
  • 2 carrots
  • 200g jerusalem artichokes
  • 1 garlic clove
  • 1 orange
  • 6 cardamom pods
  • 150g bulgar wheat
  • 1 tbsp honey
  • 25g pumpkin seeds
  • 1 tsp cumin seeds
  • 50g peppery salad mix
  • 1 onion
From your kitchen
  • 1½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 300ml boiling water
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the parsnips, carrots and Jerusalem artichokes. Chop all the veg into fingerlength pieces. Spread out on a baking tray. Drizzle over 1 tbsp oil and season. Turn to coat in the oil. Roast for 25 mins till tender and slightly charred.

  • 2.

    Peel and finely slice the onion. Peel and grate or crush the garlic. Finely grate or pare the zest from the orange, keeping the orange to one side for later.

  • 3.

    Warm a pan over a medium heat. Add ½ tbsp oil, the onion and a pinch of salt and pepper. Cover and sweat for 5-6 mins till soft, stirring now and then. While the onion cooks, lightly crush 6 cardamom pods with the back of a knife to open them up a little.

  • 4.

    Stir in the garlic, cardamom pods and bulgar wheat. Stir for 1-2 mins till it smells fragrant.

  • 5.

    Pour 300ml boiling water into the pan. Cover. Turn the heat down. Simmer over a low heat for 15 mins till the water is absorbed.

  • 6.

    Drizzle 1 tbsp honey over the roasted root veg. Scatter over 1 tsp of the cumin seeds and the whole sachet of pumpkin seeds. Pop back in the oven for another 5 mins.

  • 7.

    Squeeze a little juice from the orange into the bulgar wheat. Stir, taste and add more salt, pepper or orange juice if you think it needs it. Fish out the cardamom pods if you spot them.

  • 8.

    Heap the bulgar wheat onto warm plates. Top with the peppery salad mix and root veg, drizzling over any sticky juices from the tray. Serve with wedges of orange for squeezing.

This recipe is from
See this week's box