Cracked Wheat Pilaf Recipes

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CRACKED WHEAT AND PUMPKIN PILAF



Cracked Wheat and Pumpkin Pilaf image

Wheat is as much a staple in Northern India as rice is in Southern India. This easy northern style pilaf has a mild, subtle flavor that makes it suitable, not only as a "go with everything" side dish, but also as a filling and nutritious breakfast.

Provided by morgainegeiser

Categories     Indian

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

2 teaspoons vegetable oil
1 cup onion, finely chopped
2 cups pumpkin, peeled, seeded, and cut into 1/4 inch pieces
7 whole cloves
5 inches cinnamon sticks
2 bay leaves
1 teaspoon curry powder
1 cup cracked wheat, uncooked
2 cups vegetable broth
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oil in a medium saucepan over medium heat.
  • Add onion, pumpkin, and spices.
  • Cook, stirring frequently, until onion is tender, about 5 minutes.
  • Add small amounts of water if necessary, about a tbsp at a time, to prevent sticking.
  • Add cracked wheat. Cook and stir, 2 minutes.
  • Stir in broth, salt and pepper.
  • When mixture boils, cover saucepan, reduce heat to low, and cook 15 minutes, until the liquid has been absorbed.
  • Fluff pilaf with a fork before serving.
  • Remove and discard cloves, cinnamon sticks, and bay leaves.

Nutrition Facts : Calories 76.2, Fat 2.3, SaturatedFat 0.4, Sodium 107.2, Carbohydrate 13.8, Fiber 1.8, Sugar 1.7, Protein 2.1

CRACKED WHEAT PILAF & CRACKED WHEAT PILAF W. APPLES, RAISINS



Cracked Wheat Pilaf & Cracked Wheat Pilaf W. Apples, Raisins image

Bulgur wheat makes an excellent pilaf. For the grown ups, this chewy, high fiber grain is paired with chickpeas (garbanzo beans) and olives, also staples of Middle Eastern cuisine. Seasoned with lemon juice, garlic, and hot pepper sauce, this healthy side dish is ready in short order. For the children dried apples, raisins, and nuts make their variation almost like dessert. This recipe goes well with Moroccan Spiced Lamb, Curried Steak with Orange Sauce, and orange Curry Chicken.

Provided by Olha7397

Categories     Southwest Asia (middle East)

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup Bulgar wheat
1 teaspoon grated lemon zest or 1/2 teaspoon dried lemon zest
3 tablespoons lemon juice
1 -2 green onion, sliced fine
1 small garlic clove, pressed
1/2 teaspoon Tabasco sauce or 1/2 teaspoon hot pepper sauce
1 (8 3/4 ounce) can garbanzo beans, drained and coarsely chopped
0.5 (2 1/4 ounce) can sliced black olives
salt
cayenne pepper
1/4 cup dried apple (see note)
2 tablespoons raisins (see note) or 2 tablespoons currants (see note)
1/4 cup apple juice (more if needed, see note) or 1/4 cup water (more if needed, see note)
2 tablespoons chopped toasted pecans, walnuts (optional) or 2 tablespoons almonds (optional)
1/2 tablespoon butter
salt

Steps:

  • Bring 2 quarts of water to a boil. Add 1 cup bulgur wheat, reduce heat to medium, and cook, uncovered, for 15 minutes. Pour into a strainer and drain well.
  • Transfer half to another dish for the children.
  • For the Children: Stir in the apples, raisins, pecans (if using), and butter. Season with salt, if desired.
  • For the Adults: Put the lemon zest, lemon juice, green onions, garlic, Tabasco sauce, garbanzo beans, and olives in a small microwave safe dish. Microwave at full power for 2 to 3 minutes. Fold into the bulgur wheat for the grown ups. Season with salt and cayenne.
  • NOTE: If desired, the apples and raisins can be softened and plumped in apple juice. Place the dried fruits in a microwave safe dish and cover with apple juice. Microwave at full power for 1 minute. Let stand, then drain when ready to use. Serves 2 adults and 2 or 3 children.
  • The Whole Family Cookbook.,.Two Tiered Meals to Please, Both Parents and Kids.

Nutrition Facts : Calories 174.1, Fat 3.2, SaturatedFat 1.1, Cholesterol 3.8, Sodium 277.8, Carbohydrate 33.9, Fiber 5.9, Sugar 8.1, Protein 4.9

CHEF FLOWER'S CRACKED WHEAT PILAF - KIBRISLI BULGUR PILAVI



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

This is one of my mother's recipe, she was born in Cyprus and this recipe has been passed on to her by her mother. It's a quick side dish. My mother has a few recipes using bulgur, but she prepared this one regularly when I was living at home. You could serve it with a scope of plain yoghurt.

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



Cracked Wheat Pilaf image

Provided by Floyd Cardoz

Categories     Side     Quick & Easy     Spice     Healthy     Whole Wheat     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

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.

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