Cracked Wheat And Pumpkin Pilaf Recipes

CRACKED WHEAT PILAF

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.

CRACKED WHEAT CEREAL

Steps:

• Bring water to a boil.
• Cook covered for 10 to 20 minutes.
• Cook enough whole wheat to last a week.
• It may be tightly covered and stored in the fridge up to two weeks.

CHEF FLOWER'S CRACKED WHEAT PILAF - KIBRISLI BULGUR PILAVI

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.