Recipes
Second course
Pilaf
Pearl barley or brown rice, bacon, and root vegetable pilaf

Pearl barley or brown rice, bacon, and root vegetable pilaf

Pilaf Armenian cuisine

Here is a very versatile recipe for a delicious Side dish, Mane course or a Thanksgiving Stuffing (if you use sliced sourdough bread with crusts, cut into 1/2-inch pieces and bake until golden, instead of barley or rice). I made this dish for our familie's Rosh Hashanah diner as a side for Veal Osso Buco, and of coerce, used 3 tablespoons good quality olive oil (instead of bacon) and parsnip, carrots and parsley root, which I always use in stocks, soups and all kinds of vegetable dishes (root and stems while cooking and leaves to finish and garnish the dish). Other variety of root vegetables, mushrooms, herbs and seasonings would be equally delicious. Some times I add even Butternut Squash or Chestnuts, when cooking this dish as a Stuffing. You might call it “Everything but the Kitchen Sink”.