- 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
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.