Barley corn pilaf with cilantro and lime
Pilaf
Armenian cuisine
This is my own version of a recipe that appeared years ago in the Washington Post. My daughter Karly-rhymes-with-barley was fond of mushroom-barley soup and was a vegetarian at the time. I was intrigued by a possible way to get her to eat barley in the summertime. I do a lot of Mexican cooking, so I pumped up the corn-y and Latin flavors by making a corn-cob stock and adding cilantro and lime juice and zest. Served at room temperature, it's an irresistible summer side or buffet dish.
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