pilaf
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Braised Chicken Thighs with Winter Vegetables

Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Sesame Cookies | Buddy Valastro

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

How to Make Spanakopipasta | Rachael Ray

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

How to Make Shrimp Burgers | Jacques Pepin

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Ingredients

  • 2 cups chicken stock stock, or high-quality store-bought
  • 2 teaspoons canola oil
  • 1/2 teaspoon cumin seeds
  • 2 cloves, whole
  • 1 piece cinnamon stick, One 1/4-inch
  • 1 bay leaf
  • 1/2 onion, small finely chopped
  • 1 tablespoon ginger, minced peeled fresh
  • 1 tablespoon serrano chiles, minced
  • 2 cups medium-fine cracked wheat
  • salt, Kosher

Yield

Serves: 4 to 6 servings

Preparation

Gently heat the stock in a small saucepan. Keep warm.

Meanwhile, in a 4-quart saucepan, heat the oil over a medium heat until shimmering. Add the cumin, cloves, cinnamon and bay leaf, and cook, stirring and shaking the pan, until fragrant, 2 to 3 minutes. Add the onion, ginger and chiles, and cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes.


Stir in the cracked wheat and cook, stirring occasionally, until it is lightly colored and smells toasted, 5 to 6 minutes. Stir in the warm chicken stock and salt to taste, and bring to a boil over high heat. Remove the pan from the heat, cover and let the pilaf stand until all the liquid is absorbed, about 30 minutes.

Excerpt from Flavorwalla: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love by Floyd Cardoz. Copyright © 2016 by Floyd Cardoz. Used with permission by Artisan. All rights reserved.