Cracked Wheat Pilaf with Spring Peas and Homemade Stock
A fragrant Middle Eastern-inspired pilaf featuring toasted cracked wheat cooked in homemade chicken stock and aromatic spices. Fresh spring peas are prepared two ways - pureed into the pilaf for earthy sweetness and sautéed with sugar snap peas and mint for bright texture. The dish balances warm spices like cumin, cinnamon, and cloves with the fresh flavors of seasonal peas and herbs. Perfect as a substantial side dish for spring dinners or as a light main course. The homemade stock adds depth, though quality store-bought can substitute.
Ingredients
- 2 cups chicken stock, homemade or store-bought
- 2 teaspoons canola oil
- ½ teaspoon cumin seeds
- 2 whole cloves
- 1 ¼ inch cinnamon stick
- 1 bay leaf
- ½ small onion
- 1 tablespoon fresh ginger, minced peeled
- 1 tablespoon serrano chilies, minced
- 2 cups cracked wheat, medium-finequinoa1:1gluten-free
cooks faster, reduce liquid
- kosher salt
- 4 ½ cups fresh peas, shelledfrozen peas1:1convenience
thaw first, slightly less sweet
- 1 tablespoon salted butter
- 2 cups sugar snap peas
- 1 cup mint leaves, loosely packed
- black pepper, freshly ground
- 2 ¼ pounds chicken bones and parts
- 6 quarts water
- 3 cups white onions, chopped
- 2 cups celery, chopped
- 1 carrot
- 1 medium leek
- 1 garlic head
- ½ cup fresh ginger, thickly sliced unpeeled
- 2 bay leaves
- 4 whole cloves
- 1 tablespoon black peppercorns
Instructions
- 1
Put chicken bones and water in stockpot and bring to boil, skimming froth
- 2
Add vegetables, herbs and spices to pot and return to boil
- 3
Reduce heat and simmer uncovered for 3 hours
- 4
Strain stock through mesh strainer, pressing solids, then discard solids
- 5
Cool stock completely and store refrigerated or frozen
- 6
Gently heat stock in small saucepan and keep warm
- 7
Heat oil in 4-quart saucepan over medium heat until shimmering
- 8
Add cumin, cloves, cinnamon and bay leaf, cook stirring until fragrant
- 9
Add onion, ginger and chilies, cook stirring until onion is translucent
- 10
Stir in cracked wheat and cook stirring until lightly colored and toasted
- 11
Stir in warm stock and salt, bring to boil over high heat
- 12
Remove from heat, cover and let stand until liquid is absorbed
- 13
Blanch, shock and drain 2 cups peas, reserve and cool
- 14
Boil remaining peas until very soft, drain and puree in food processor
- 15
Remove and discard whole spices from pilaf
- 16
Stir pea puree into pilaf and warm gently over low heat
- 17
Sauté butter and sugar snap peas over medium-high heat until crisp-tender
- 18
Add blanched peas, mint, salt and pepper to pan and heat through
- 19
Spoon pilaf into bowls and top with pea and mint mixture
Tips
Toast the cracked wheat until fragrant and lightly colored for deeper nutty flavor in the finished pilaf.
Blanch and shock the peas to maintain their bright green color and crisp texture when added at the end.
Remove whole spices before serving to avoid unexpected bites of intense flavor.
Good to Know
Refrigerate leftovers up to 3 days. Store pilaf and pea mixture separately to maintain textures.
Make stock up to 1 month ahead and freeze. Pilaf base can be made 1 day ahead, reheat gently with added liquid.
Serve hot as side dish with roasted meats or grilled vegetables. Can be main course with added protein.
Common Mistakes
Don't skip toasting the wheat to avoid bland flavor
Don't overcook sugar snap peas to avoid mushy texture
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use store-bought stock instead of homemade?
Yes, use high-quality store-bought chicken stock. The homemade version adds depth but isn't essential for good results.
What if I can't find cracked wheat?
Substitute bulgur wheat or quinoa. Bulgur works similarly while quinoa cooks faster and is gluten-free.
How long will leftovers keep?
Refrigerate up to 3 days. Store pilaf and pea mixture separately to maintain the best texture when reheating.