Best Cracked Wheat Pilaf Recipes

Chef Flower's Cracked Wheat Pilaf - Kibrisli Bulgur Pilavi image

Provided by Chef floWer

Categories Grains

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons olive oil
1 onion, medium size and very finely diced
4 tablespoons vermicelli, crushed (please do not substitute to another pasta)
1 cup bulgur (cracked wheat)
1 1/2 cups chicken stock or 1 1/2 cups vegetable stock
1 cup tomatoes, canned and diced
salt and pepper, to taste

Steps:

Heat the oil in a small saucepan with lid. Add onion, mix until the onions are transparent. Reduce heat to low and add vermicelli, mix, simmer for two minutes or until the vermicelli looks golden (but not burnt).
Add bulgur into the saucepan, mix then add the chicken/vegetable stock, tomatoes and season. (Do not add salt if your stock is high in salt), Mix well.
Cover the pan and simmer very gently heat for four minutes, until the mixture is moist but not watery. If is too dry add more chicken/vegetable stock. Turn off heat.
Cover with tea towel, place the lid tightly on top and let it stand for 10 minutes before serving.

Cracked Wheat Pilaf image

Provided by Floyd Cardoz

Yield Makes 8 servings

Number Of Ingredients 11

1 tablespoon canola oil
3 cloves
One 1/2-inch piece cinnamon stick
3/4 teaspoon cumin seeds
1 bay leaf
1/2 teaspoon ground turmeric (optional)
3/4 small white onion, finely chopped
4 teaspoons minced peeled ginger
2 2/3 cups chicken stock or reduced-sodium canned chicken broth
2 2/3 cups cracked wheat
Kosher salt

Steps:

Heat the oil in a 3-quart saucepan over moderate heat until it shimmers and cook the cloves, cinnamon, cumin seeds, bay leaf, and turmeric (if using), stirring and shaking the pan, until the spices are fragrant, 2 to 3 minutes. Add the onion and ginger and cook until the onion is translucent, 2 to 3 minutes longer. Add the chicken stock, then bring to a boil over high heat. Stir in the cracked wheat and 1 1/2 teaspoons salt and return the mixture to a boil.
Remove from the heat and let the pilaf stand for 30 minutes. Remove the cloves, cinnamon, and bay leaf and fluff the pilaf with a fork and season with salt to taste before serving.