Monday, December 8, 2014
When Christine Datian gets in the kitchen, there’s no stopping her. She just contacted me with her latest recipe, 'Holiday Mushroom, Celery, and Walnut Pilaf', which appears on page 12 in the December 6th issue of the Armenian Mirror – Spectator.
My last post featured Christine and her mother Alice, who both love to cook, especially Armenian dishes which reflect their heritage.
Why not add this recipe to your holiday repertoire!
Christine Datian’s Holiday Mushroom, Celery, and Walnut Pilaf
2 cups long grain rice – or – medium coarse bulgur, rinsed
1 cup onions, diced
2 stalks celery, diced
½ lb. crimini or button mushrooms, cleaned and diced
2 cloves fresh garlic, minced or mashed
4 ½ cups fresh or canned chicken, lamb or turkey broth
½ cube (stick) unsalted butter – and – 2 Tbsp. olive oil
1 ½ tsp. sea salt or salt of your choice
½ tsp. black or white pepper
½ tsp. crushed rosemary, dried mint, and paprika
½ cup walnuts, finely chopped
Juice of 1/2 lemon - and - 1 tsp. finely grated lemon zest
¼ cup chopped flat-leaf parsley – or – fresh baby spinach
1. In a large saucepan, add onions, celery and garlic, and sauté in butter and oil for 10 minutes, tossing frequently. Add mushrooms, toss, and cook a few minutes longer.
2. Mix in rice –or- bulgur and broth; add salt, pepper, spices, walnuts, lemon juice, lemon zest, and allspice.
3. Bring to a full boil; reduce heat to medium-low; cover and cook until rice or bulgur is tender and liquid is fully absorbed, about 20-22 minutes.
4. Remove pan from heat; mix in parsley or spinach using a fork; cover again, and let stand for 5 minutes before serving.