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Potlatch Pilaf crisps beautifully in a hot cast-iron skillet. Paired with buttery forest mushrooms, red pepper flakes, fresh parsley, and farm-fresh eggs, it becomes a satisfying savory breakfast or weekend brunch.
Ingredients
- 1 cup cooked and completely cooled Bluebird Potlatch Pilaf Leftovers work best
- ½ cup cleaned and diced fresh mushrooms This recipe shows Chicken of the Woods Mushrooms
- 1 tablespoon butter
- ¼ cup avocado oil
- Pinch of sea salt plus more to taste
- Freshly cracked black pepper to taste
- ¼ teaspoon red pepper flakes
- 1 to 2 tablespoons ghee butter, or good-quality olive oil, for finishing
- 2 fresh eggs
- Chopped fresh parsley for serving
Methods
Fry Mushrooms and Pilaf
- Place a large cast-iron skillet over medium-high heat and allow it to become hot.
- Add 1 tablespoon butter. Once melted, add the mushrooms and spread them into an even layer. Let them cook undisturbed for 2 to 3 minutes so they begin to brown.
- Continue cooking the mushrooms, stirring occasionally, until they are tender and any released moisture has evaporated. Transfer the mushrooms to a plate and set aside.
- Carefully add the avocado oil to the skillet and increase the heat to high.
- Add the Potlatch Pilaf and spread it across the skillet. Cook for approximately 8 to 10 minutes, stirring frequently while allowing the grains brief periods of contact with the hot skillet. The grains should begin to pop slightly and develop crisp, golden edges. You may need a lid or oil screen to keep grains from jumping out of the pan.
- Once Grains begin to crisp, add 1 to 2 tablespoons of ghee, butter, or good-quality olive oil.
- Return the mushrooms to the skillet. Add the sea salt, freshly cracked black pepper, and red pepper flakes. Toss everything together and cook for another minute. Allowing grains and mushrooms to absorb the oils. Turn heat off and plate fried grains.
Cook Eggs
- Cook the eggs in your favorite style. Place one egg over each serving of fried pilaf.
- Top with chopped fresh parsley and finish with additional sea salt and freshly cracked black pepper, if desired. Serve immediately.