Cracked wheat is toasted with onion first, then simmered slowly in chicken stock until the grains are separate and pleasantly chewy. A classic companion to grilled meat and skewers, this pilaf is a staple of the barbecue table.
Soak the cracked wheat in plenty of water for 15 minutes, then drain; this shortens the cooking time and keeps the grains firmer.
Melt the butter in a wide pot and cook the chopped onion until translucent.
Add the drained cracked wheat to the pot and stir-fry for about 5 minutes so the grains take on the butter.
Add the hot chicken stock, salt and black pepper, bring to the boil, then simmer covered over low heat for 40 minutes until all the liquid is absorbed.
Take the pot off the heat, cover with a clean cloth and the lid, and let it steam for 10 minutes, then fluff and serve.
Do not skip soaking the wheat beforehand; unsoaked cracked wheat will not soften evenly during cooking. Allergens: contains milk and dairy (butter).
Using vegetable stock instead of chicken stock makes the pilaf suitable for meat-free tables too; the flavour is a touch lighter but the texture stays the same.
Admin DadaGastro · verified in test kitchenTavuk 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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