Editor's note: The recipe and introductory text below are adapted from Floyd Cardoz's book,One Spice, Two Spice. The dish is also part of a special menu Chef Cardoz created for Epicurious's Wine.Dine.Donate program.
Cracked wheat, or bulgur, has a nutty, sweet taste that I love. In India, it's eaten with milk and sugar for dessert, but I like to serve it as a savory pilaf. I use chicken stock for added richness and flavor, but you can substitute vegetable stock if you want to. And, depending on what else you are serving with the pilaf, feel free to embellish with chopped fresh chiles, cilantro, and/or mint.
