January 26, 2018

Potlatch Pilaf with Shallots and White Wine

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4 people
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.


  • 2 tablespoons olive oil
  • 10 medium-large mushrooms sliced (white button, cremini or shiitake)
  • 1 1/2 cup shallot or onion chopped
  • 1 teaspoon salt kosher or sea salt
  • 1 teaspoon dried herbs or 1 tablespoon fresh herbs (your favorite: thyme or herbs de Provence work well)
  • 1 cup Bluebird Potlatch Pilaf
  • 1/4 cup sherry or white wine (or use broth)
  • 2 cups broth (chicken, vegetable, or mushroom)
  • 1/3 cup nuts for garnish toasted and chopped (almonds, walnuts, hazelnuts or pecans)
  • 1/2 cup canola or safflower oil to fry shallots
  • 1/2 cup shallots


  • 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
  • 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.