Cracked Wheat Pilaf With Spring Peas
Serves 4 to 6.
• 2 c. chicken stock
• 2 tsp. canola oil
• 1/2 tsp. cumin seeds
• 2 whole cloves
• 1 (1/4-in.) piece cinnamon stick
• 1 bay leaf
• 1/2 small onion, finely chopped
• 1 tbsp. minced peeled fresh ginger
• 1 tbsp. minced serrano chiles
• 2 c. medium-fine cracked wheat
• Kosher salt
• 4 1/2 c. shelled fresh peas (about 4 1/2 lb.), divided
• 1 tbsp. salted butter
• 2 c. sugar snap peas (about 6 oz.), cut into 1-in. pieces, strings removed
• 1 c. loosely packed mint leaves
• Freshly ground black pepper
Directions
Gently heat stock in small saucepan. Keep warm.
Meanwhile, in 4-quart saucepan, heat oil over medium heat until shimmering. Add cumin, cloves, cinnamon and bay leaf, and cook, stirring and shaking pan, until fragrant, 2 to 3 minutes. Add onion, ginger and chiles and cook, stirring occasionally, until onion is translucent, 2 to 3 minutes.
Stir in cracked wheat and cook, stirring occasionally, until it is lightly colored and smells toasted, 5 to 6 minutes. Stir in warm chicken stock and salt to taste, and bring to boil over high heat. Remove pan from heat, cover and let pilaf stand until all liquid is absorbed, about 30 minutes.
Blanch 2 cups of the shelled peas in salted water for about 1 minute; with slotted spoon, immediately transfer peas to bowl of ice water. Drain and set aside to cool completely.
Return pan of water to boil. Add remaining shelled peas and boil until they are very soft, 3 to 4 minutes. Drain thoroughly, transfer to food processor and purée. Set aside.
When pilaf is ready, remove and discard cloves, cinnamon stick and bay leaf. Stir in reserved pea purée and gently warm over low heat.
Meanwhile, in large sauté pan, combine butter and sugar snap peas, and sauté over medium-high heat, stirring often, until the snap peas are crisp tender, about 5 minutes. Drain the blanched peas and add to the pan, along with mint and salt and pepper to taste. Cook until heated through. Serve pilaf with peas and mint over top. Serve hot.
