Bluebird Grain Farms

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Copyright Bluebird Grain Farms.

This recipe is on the side panel of our Potlatch Pilaf 1 lb. packaging

This is one of our all-time favorite Bluebird recipes.  It is very easy to prepare. For a hearty winter meal, serve as a side with fish, chicken, or grilled tempeh.

Yields 4-6 servings


2 Tb olive oil                                                                                                                                                                                                                                                                                                                                              10 medium-large mushrooms, sliced (white button, cremini, or shiitake)
1 1/2 cup chopped shallot or onion1 tsp kosher or sea salt
1 tsp dried herbs or 1 Tb fresh herbs (your favorite: thyme or herbes de Provence work well)
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  for garnish (almonds, walnuts, hazelnuts, or pecans)

Optional:  Top with fried shallots.  Recipe below.


Heat oil in a medium saucepan over medium-high heat. Add mushrooms and cook, stirring occasionally for 3 minutes. Add 1 cup of the shallot or onion (reserving a 1/2 cup for garnish), salt, herbs, and Potlatch Pilaf. 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 the heat down to low, cover, and cook for 45 minutes. Remove the cover and let stand for 10 minutes. Fluff pilaf with a fork, and top with the toasted nuts, fried shallots. Add arugula or pea shoots for extra bling.

Fried Shallot garnish

1/2 cup high heat oil such as canola or safflower

1/2 cup shallots

In a small saucepan, heat the oil over medium-high until it registers 275°F on a deep-fry thermometer. Add the shallots and cook, stirring, until light golden brown, 8 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate.  Allow shallots to cool before you garnish the pilaf.