Prep 10 mins
Cook 25 mins
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.
- 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
- 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.
This was great! I used a package of pre-cut squash. the seasonings are just right, the proportions are just right. Made for Aussie Swap 10/13.