Piñon nuts, or pine nuts, are considered a delicacy in many of the world’s cultures. In addition to being eaten raw or roasted, they are an ingredient in a variety of dishes including breads, candies, cookies, sauces and cakes as well as vegetable and meat dishes. To learn more about this delicacy, visit Pining for Piñon.
Both of the following recipes are from Grand Canyon Cook Book by Bruce and Bobbi Fischer. Permission to print the recipe granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.
PIÑON NUT RICE
1 cup CELERY, chopped
1 ONION, chopped
1 cup FRESH MUSHROOMS, sliced
2 Tbsp. OLIVE OIL
3 cups BROWN RICE, cooked
1 cup WATER
2 Tbsp. DICED GREEN CHILES
1 cup PIÑON NUTS, chopped
Sauté celery, onion and mushrooms in oil. Add rice, water, green chiles and piñon nuts. Pour mixture into a greased baking dish and bake at 350 degrees for 30 minutes. Serve hot, garnished with sour cream. Serves 4.
PIÑON NUT MILK
1/2 cup PIÑON NUTS
2 cups WATER
3 DATES
1 BANANA
1/2 tsp. SALT
Using a blender, combine ingredients together. Can be used immediately or refrigerated for a nutritious and tasty drink.
Both of the following recipes are from Grand Canyon Cook Book by Bruce and Bobbi Fischer. Permission to print the recipe granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.
PIÑON NUT RICE
1 cup CELERY, chopped
1 ONION, chopped
1 cup FRESH MUSHROOMS, sliced
2 Tbsp. OLIVE OIL
3 cups BROWN RICE, cooked
1 cup WATER
2 Tbsp. DICED GREEN CHILES
1 cup PIÑON NUTS, chopped
PIÑON NUT MILK
1/2 cup PIÑON NUTS
2 cups WATER
3 DATES
1 BANANA
1/2 tsp. SALT
Using a blender, combine ingredients together. Can be used immediately or refrigerated for a nutritious and tasty drink.
