ARMENIAN PILAF (aka NOODLE BULGUR PILAF)
Classic pilaf is made by toasting the rice or in this case the noodles and bulgur or cracked wheat before adding liquid. This recipe was made up one night with our friend, Marty, who described how the his family would make it. We embellished a little by adding our Flavors of the Middle East spice mix; Marty approved.
1/2 cup cappelini pasta
- 1 cup cracked wheat (bulgur)
- 2 tablespoons EVOO
- 2 tablespoons butter
- 2 cups chicken stock or water
- 1 teaspoon sea salt
- 3 tablespoons chives, chopped
- 3 tablespoons fresh Italian parsley, chopped
- 1 tablespoon Greek oregano, torn
- 1 teaspoon Flavors of Middle East spice blend (our label or see recipe)
Heat oil and butter in medium sauce over medium-high heat. Add raw pasta and cook tossing and constantly stirring until brown. Add cracked wheat and toast lightly. Add stock, salt, Flavors of Middle East and bring to boil. Cover and remove from heat; let stand 15 minutes. Adjust salt, add few grinds of black pepper and all of the herbs. Serve immediately as accompaniment to lamb, chicken, fish, shrimp, as well as beef.