Bluebird Grain Farms

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split-emmer-wild-riceRecipe by Bluebird Grain Farms

Makes 4-6 servings

Ingredients:

2 Tb Olive oil
10 medium-large mushrooms, sliced (white, cremini, shiitake)
1 Cup chopped shallot or onion
1 tsp kosher or sea salt
1 tsp dried herbs or 1 Tb fresh herbs (your favorite: thyme or herbs d’provence is good)
1 Cup Bluebird Grain Farms Organic Potlach Pilaf
1/4 Cup sherry or white wine (or use broth)
2 Cups broth (chicken, vegetable or mushroom)
1/3 Cup chopped toasted nuts (almonds, walnuts, hazelnuts or pecans)

Method:

Heat oil in a medium saucepan over medium-high heat. Add mushrooms and cook, stirring occasionally for 3 minutes. Add the shallot or onion, salt, herbs and Emmer Wild Rice blend. Cook, stirring frequently for 3 minutes. Add the sherry or wine and stir, scraping up any tasty bits sticking to the bottom of the pan. Add the broth and bring to a simmer, then turn heat down to low, cover and cook for 45 minutes. Remove the cover and let stand for 10 minutes. Fluff with a fork and top with the toasted nuts.