The cracked wheat is first sautéed with onion, then simmered slowly in chicken stock until the grains are separate and slightly firm. A classic accompaniment to grilled meats and skewers, this pilaf is a barbecue-table staple.
Soak the cracked wheat in plenty of water for 15 minutes, then drain. This shortens the cooking time and helps the grains stay firm.
Melt the butter in a wide saucepan and sauté the chopped onion until softened.
Add the drained cracked wheat to the pan and sauté, stirring, for about 5 minutes so the grains absorb the butter.
Add the hot chicken stock, salt, and black pepper, then bring to a boil. Cover and simmer over low heat for 40 minutes, until all the liquid has been absorbed.
Remove from the heat, cover the pot with a clean towel, put the lid back on, and let the pilaf rest for 10 minutes. Fluff and serve.
Do not skip soaking the wheat in advance; unsoaked cracked wheat will not soften evenly during cooking. Allergen: contains wheat (gluten) and dairy (butter).
Tavuk suyu yerine sebze suyu kullandım, editör notunda da önerildiği gibi pilav biraz daha hafif oldu ama yine de doyurucuydu. Izgara köfteyle harika gitti, ailem tavuk suyu kullanmadığımı fark bile etmedi.
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