Bluebird Grain Farms

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Recipe by Bluebird Grain Farms

This is one of my all-time favorite Bluebird recipes. For a hearty winter meal, serve as a side with fish, chicken, or grilled tempeh. Makes 4-6 servings


2 Tb olive oil
10 medium-large mushrooms, sliced (white button, cremini, or 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 herbes d’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 (almonds, walnuts, hazelnuts or pecans)
Optional: Arugula or pea shoots for garnish


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 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 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.