Cracked Wheat Pilaf

by Floyd Cardoz 1:28 PM, December 4, 2017

Aired December 5, 2017

Serves 4 to 6 servings

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


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.