Bluebird Ingredient: Potlatch Pilaf

 

February 27, 2025

Potlatch Pilaf Cooking Instructions

Potlatch Pilaf

organic ancient grains, pilaf, emmer, wild rice, How to cook potlatch pilaf, cooking instructions potlatch pilaf
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How to prepare the basic grain to use as a side dish or base for other dishes.

Ingredients

  • 1 cup Bluebird Potlatch Pilaf
  • 2-2 1/4 cups water or stock
  • pinch salt

Methods

Stovetop Instructions
  • Saute 1 cup of dry Bluebird Potlatch Pilaf in 1 TBSP olive oil with a pinch of salt.
  • Add 2 1/4 cup water or stock and bring to a boil.
  • Reduce heat and simmer, covered for 35-40 minutes (more for softer grains) or until grains reach desired tenderness.
  • Remove from heat and let stand for 10 minutes, covered.
Rice Cooker Preparation
  • Combine 2 cups of water or stock with 1 cup of Bluebird Grain Farms Potlatch Pilaf.
  • Cook on white rice setting.

 

November 4, 2023

Butternut Flank on a Bed of Potlatch Pilaf

Potlatch Pilaf

pilaf recipe, butternut squash, organic potlatch pilaf, organic ancient grains
Print Recipe
6 people

Ingredients

Squash Ingredients
  • 1 large butternut squash halved, seeds removed
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1/2 cup unsalted butter (one stick)
  • 1 tablespoon fresh sage chopped
  • 1/4 teaspoon dried rosemary
  • 1 clove garlic minced
Potlatch Bed Ingredients
  • 1 1/2 cup Bluebird Potlatch Pilaf
  • 1/4 cup shallots minced
  • 2 teaspoons olive oil plus a drizzle for later
  • 3 cups water or stock
  • 1/2 cup swiss chard or dark green finely diced
  • salt and pepper to taste
Topping Ingredients
  • 1/4 cup goat cheese crumbled
  • 1/4 cup roasted walnuts or pecans chopped
  • 1/4 cup dried cranberries

Methods

  • Preheat oven to 400. 
  • Cut the butternut squash in half, vertically.  Leave the stem in place.  Set other half aside or roast to double the recipe or use later. Remove seeds. Peel squash.
  •  Place squash face down on oiled baking pan. Drizzle with olive oil and sprinkle with sea salt.
  • Bake for 20 minutes at 400 degrees. Remove from the oven and let cool for 5 minutes. Carefully take squash out of the roasting pan and set onto cutting board.
  • While squash is cooling melt butter. Add sage, rosemary, garlic and a dash of sea salt. 
  • Stir, until all ingredients are incorporated and cook on medium heat until garlic and sage are slightly browned.   Set aside. 
  • Carefully  cut one half of the squash into  ½ to ¼ inch slices, horizontally, without cutting all the way through the squash. Imagine you are creating an accordion- you want the whole of the squash to stay intact.  You can use guides (pencils work) on either side of the squash to help prevent you from slicing all the way through. 
  •  Place sliced squash back in roasting pan and brush ½ of the melted sage-butter mixture on to top of the squash, reserving the other half for later.   Place squash back in the oven and continue roasting for 20-30 minutes until squash is fully cooked. 
Potlatch Pilaf Method
  • While squash is in the oven, cook Potlatch Pilaf.
  • Over medium heat add 2 teaspoons of olive oil and shallots. Cook for 3 to 5 minutes until shallots are translucent. 
  • Add Potlatch Pilaf and liquid, and stir. Reduce heat to a simmer, cover, and cook for 30-35 minutes until liquid is absorbed. Turn burner off and let pilaf rest for 5 minutes.
  • Or In rice cooker add pilaf, shallots, oil and liquid. Cook on brown rice setting ( approx 35-minutes).
  • In a medium size bowl toss cooked pilaf and chard. Drizzle with olive oil and sea salt until coated.
Assembly
  • Remove squash from oven and let cool approximately 5 minutes.
  • Spread the pilaf on a serving platter. Carefully place squash on top of pilaf.
  • Drizzle the remaining sage butter mixture over the squash and the pilaf (you may have to heat butter mixture up before drizzling).
  • Top squash and pilaf with goat cheese, roasted walnuts, and cranberries. Serve Warm.

Products used

Potlatch Pilaf, Split Emmer Farro, Wild Rice, Bluebird Pilaf Blend, Organic Wild Rice, organic emmer, Ancient Grain, whole grain blend
Organic Potlatch Pilaf

 

December 15, 2021

Pilaf stuffed Portobello with Rosemary & Goat Cheese

Potlatch Pilaf

pilaf stuffed portabello, potlatch pilaf, organic grain blend
Print Recipe
4

Ingredients

  • 1 cup Bluebird Potlatch Pilaf dry
  • 3 cups mushroom stock or water
  • 4 Portobello mushrooms stems removed
  • 6 teaspoons olive oil divided
  • 3 teaspoons balsamic vinegar divided
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper plus more to taste
  • 2 medium shallots diced
  • 2 cloves garlic diced
  • 1 teaspoon fresh rosemary
  • 2 tablespoons goat cheese plus extra for topping, at room temperature
  • 1 teaspoon fresh parsley diced
  • 3 tablespoons toasted walnuts chopped (optional)

Methods

  • Turn the oven on to 375 degrees Fahrenheit. 
  • On the stovetop in a medium size saucepan add 3/4 cup of potlatch pilaf to 1 3/4 cups of water or stock and a pinch of salt.  Bring ingredients to a boil, and simmer for 30 minutes, covered. (Potlatch Pilaf can be cooked in a rice cooker on the white rice setting.)
  • Turn heat off and let pilaf sit, covered, for  5 minutes. If there is excess liquid, drain it off.
  • Transfer the  pilaf to a medium size bowl and cool.  This step can be done hours in advance. 
  • While pilaf is cooking, stem Portobello mushroom, and scrape inner gills being careful not to rip the sides of the mushroom.
  • Dice stems and set aside.
  • Line a baking sheet with parchment paper and place mushroom cap side up.
  • Whisk together 2 teaspoons of balsamic vinegar, 3 teaspoons of olive oil and ¼ teaspoon of each salt and pepper.  Brush mixture in the interior of the mushroom and around the edges. Set aside. 
  • In a medium size skillet add remaining olive oil and cook the shallots on medium heat for 5 minutes.
  • Add diced stems, garlic, rosemary, and cook for another 3 to 5 minutes.
  • Turn heat off and add the mixture to the pilaf.  Add goat cheese (reserve some for topping) and nuts and remaining teaspoon balsamic vinegar. Mix ingredients until thoroughly combined. Salt and pepper to taste. 
  • Divide the pilaf mixture amongst the mushrooms, fill the cavity and bake for 15 minutes. 
  • Top with fresh parsley and small crumbles of  goat cheese. Serve warm. 
  • *Extra filling can be used to stuff squash, zucchini, or peppers. 

Products used

Potlatch Pilaf, Split Emmer Farro, Wild Rice, Bluebird Pilaf Blend, Organic Wild Rice, organic emmer, Ancient Grain, whole grain blend
Organic Potlatch Pilaf

 

March 31, 2021

Potlatch Pilaf Cake with Whole Grilled Tenderloin, Creamed Mushroom Mix & Sauteed Greens

Potlatch Pilaf

Potlatch Pilaf with grilled tenderloin, greens and mushrooms
Print Recipe
4 people
This fun cake is made by following the basic cooking instructions for  Bluebird Potlatch Pilaf (except reducing water by 1/4 cup) and adding our ingredients together to form the cakes. If you do not have Bluebird Potlatch Pilaf in your Pantry, you can substitute it with Bluebird  Split Emmer Farro. 

Ingredients

Pilaf Ingredients
  • 2 cups Bluebird Potlatch Pilaf cooked
  • 2 eggs one uses only the yoke
  • 1/4 cup Parmesan cheese shaved
  • 1/2 cup peas cooked
  • 2 tablespoons garlic roasted and chopped
  • salt and pepper to taste
Tenderloin Ingredients
  • 5 ounces beef tenderloin can sub filet mignon
Creamed Mushroom Mix Ingredients
  • 1 cup Cremini or Portabella mushroom mix of the two or try morels
  • 1/4 cup cream
  • butter or oil
  • roasted garlic
Greens Ingredients
  • 2 cups Romaine, Kale or Collards loosely packed
  • 2 tablespoons oil or pat of butter
  • 2 ounces water or stock

Methods

Pilaf Method
  • Cook Bluebird’s award-winning Potlatch Pilaf per directions on the back of the package.  1 cup potlatch pilaf to 2 cups liquid.
  • Turn heat off. Cool.
  • Whisk egg mixture together until slightly frothy.
  • In a large mixing bowl add cooked pilaf, peas, garlic, parmesan and cover with egg mixture. Add seasonings and work mixture together with hands forming four evenly sized pucks.
  • Dust with flour and pan-fry over medium-high heat for 3 min on each side. Hold warm in the oven until ready to serve.
Tenderloin Method
  • Generously coat meat with steak seasoning and brush with oil.
  • Heat oven to 500 F
  • Prepare a clean hot grill
  • Place meat on the grill. Turn the meat on all four sides until well marked, maybe 2-3 min/side
  • Pop the steak in a 500-degree oven for 5 min, or longer depending on the desired doneness, and pull out when finished. Let it rest! Don’t disturb it.
  • After 5 min, put some foil over it and wait for more! When it’s ready, slice to desired thickness, season with sea salt and cracked pepper.
Creamed Mushroom Mix Method
  • Sauté mushrooms with a little butter or oil until liquid is absorbed and mushrooms are wilted.
  •  Add cream to the hot pan and turn down to medium-high
  • Add roasted garlic and reduce the cream by half.  Careful not to over reduce, you want some of that creamy goodness for the cake.
  • Pull mix off the heat and add a pinch of grated parmesan cheese and a salt & pepper blend.
Saute Greens Method
  • Drop the greens on top of clarified butter or oil into a hot pan and immediately start moving them around in the pan.
  • Turn off the heat and toss in a pinch of fresh garlic, pepper flakes, and 2 oz of water or stock.
  • Toss leaves in water or stock and turn the heat back on to high. 
  • Work the greens in the pan until wilted, and reduce heat to medium. Cook greens until tender and water evaporated. Salt and pepper to taste.
  • Assemble with a cake on the bottom, slice meat, greens and mushroom mix.

Products used

Potlatch Pilaf, Split Emmer Farro, Wild Rice, Bluebird Pilaf Blend, Organic Wild Rice, organic emmer, Ancient Grain, whole grain blend
Organic Potlatch Pilaf

 

November 25, 2020

Potlatch Pilaf Stuffing with Apples, Walnuts and Fried Shallots

Potlatch Pilaf

Potlatch Pilaf, Split Emmer Farro, Best Thanksgiving Stuffing, Stuffing with whole grains, Emmer Farro,
Print Recipe
6 people
For some people, the pièce de résistance of Thanksgiving is not the turkey, but the stuffing. Simple to prepare, Bluebird’s Organic Potlatch Pilaf Stuffing with Apples relies not on the high carbohydrate count of typical stuffing, but instead on the hearty foundation of split emmer’s high protein content. It’s also so delicious, so substantial, and so packed with nutrition that you can even serve it as a stand-alone side dish. Great as leftovers, too!

Ingredients

  • 1/4 cup olive oil or use peanut or canola oil
  • 1 cup shallot thinly sliced (about 1 large or two medium)
  • 1 large apple diced
  • 2 tablespoons candied ginger chopped
  • 2 teaspoons curry powder or masala powder
  • 1 tablespoon dried mint or 2 tablespoons fresh mint, chopped
  • 1 cup Bluebird Potlatch Pilaf
  • 2 1/4 cups broth (chicken or vegetable)
  • 1 handful parsley chopped
  • 1/3 cup walnuts toasted and coarsely chopped (to toast: 325 degrees for 7 minutes)

Methods

  • Heat a heavy bottom saucepan over medium-high heat. Add the oil and let warm for 30 seconds. Add the thinly sliced shallot and cook, stirring occasionally for about 5 minutes, until golden brown.
  • Remove from heat and use a slotted spoon to remove the shallots and place them on a paper towel-lined plate to cool.
  • Leave the oil in the pan and return to medium heat. Add the diced shallot, apple, ginger, curry or masala powder, mint, and Potlatch Pilaf to the hot oil and stir, cooking for about 1 minute.
  •  Add the broth and stir again. Cover the pan and bring to a boil. Reduce the heat to low, and simmer for 45 minutes.
  • For Side Dish: Turn off the heat, remove the cover, and let sit for 10 minutes. Scoop the stuffing into a dish and top with the fried shallots, parsley, and toasted walnuts.
  • For Stuffing: Scoop the stuffing into turkey or squash halves and bake as directed in your recipe. When done, top stuffing with fried shallots, parsley, and walnuts.

Products used

Potlatch Pilaf, Split Emmer Farro, Wild Rice, Bluebird Pilaf Blend, Organic Wild Rice, organic emmer, Ancient Grain, whole grain blend
Organic Potlatch Pilaf

 

December 30, 2018

Bluebird Farm Chili

Emmer Farro

chili, whole grain
Print Recipe
8 people
Bluebird ancient grains deliver protein, fiber, and staying power to Bluebird Farm Chili. Their whole, unrefined structure adds texture and nourishment, making each pot more satisfying and generous.

Ingredients

  • 1/4 cup olive oil
  • 1 medium yellow onion finely chopped
  • 2 pounds ground beef
  • 1 cup Bluebird Split Emmer Farro Or substitute equal amount of Bluebird Potlatch Pilaf
  • 1/4 cup chili powder
  • 1 tablespoon cumin
  • 2 tablespoons tomato paste
  • 2 tablespoons paprika
  • 2 teaspoons kosher salt plus more to taste
  • 6 cloves garlic finely chopped
  • 2 28 ounce cans diced tomatoes with liquid
  • 2 15 ounce cans pinto beans with liquid
  • 2 large carrots sliced into thin rounds
  • freshly ground black pepper to taste
For Garnish
  • 1 tablespoon red onion finely chopped
  • 1 tablespoon cilantro chopped
  • 1 medium avocado sliced

Methods

  • Heat oil in a 6-qt. saucepan over medium-high heat. Add onion, and cook until soft, about 6 minutes.
  • Add beef and split farro, cook, stirring, until browned, about 15 minutes.
  • Add chili powder, cumin, tomato paste, paprika, salt, and garlic, and cook, stirring, until browned and incorporated, about 2 minutes. 
  • Add tomatoes, and bring to a boil; reduce heat to medium-low. 
  • Add beans and carrots and cook, stirring often, for about 1 hour; season with salt and pepper to taste.
  • Garnish with red onion, avocado and cilantro.

Products used

organic emmer, farro, organic ancient grains, regenerative wheat, Bulgur wheat, cracked farro wheat
Organic Split Emmer Farro
Potlatch Pilaf, Split Emmer Farro, Wild Rice, Bluebird Pilaf Blend, Organic Wild Rice, organic emmer, Ancient Grain, whole grain blend
Organic Potlatch Pilaf

 

January 26, 2018

Potlatch Pilaf with Shallots and White Wine

Potlatch Pilaf

Potlatch Pilaf, Ancient Grain side dish
Print Recipe
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.

Ingredients

  • 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

Methods

  • 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.

Products used

Potlatch Pilaf, Split Emmer Farro, Wild Rice, Bluebird Pilaf Blend, Organic Wild Rice, organic emmer, Ancient Grain, whole grain blend
Organic Potlatch Pilaf

 

January 3, 2014

Potlatch Pilaf Breakfast Casserole

Potlatch Pilaf

potlatch pilaf, potlatch pilaf breakfast casserole, whole grain blend
Print Recipe
8 servings
Recipe by: Bluebird Grain Farms
Delicious as part of a brunch buffet, or even for dinner, this casserole is a sweet and savory crowd pleaser. We procured our breakfast sausage from Thomson’s Custom Meats in Twisp, WA.

Ingredients

  • 1 cup Organic Potlatch Pilaf
  • 2 cloves garlic minced
  • 1 cinnamon stick 2-inch piece
  • 1 sprig rosemary leaves chopped
  • 1/2 cup dried cherries
  • 2 1/2 cups broth use your favorite
  • 1 teaspoon Dijon mustard
  • 1/4 cup maple syrup plus more for serving if desired
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 8 breakfast sausage links use your favorite, meat or tofu based

Methods

  • Preheat the oven to 350 degrees.
  • In a 9×13 baking dish, combine the pilaf, garlic, cinnamon, rosemary and cherries.
  • Heat the broth until it is hot and mix in the mustard, syrup, salt and pepper. Pour the broth mixture over the pilaf mixture, and place the sausages evenly over the surface.
  • Cover the dish with foil and bake for 50 minutes. Remove foil and bake 10 minutes more, or until all liquid has evaporated.
  • Turn the oven up to broil, and broil briefly, just to brown the tops of the sausages.
  • Remove from oven and remove the cinnamon stick before serving. Serve as is, or with additional maple syrup if you prefer a sweeter breakfast.

Products used

Potlatch Pilaf, Split Emmer Farro, Wild Rice, Bluebird Pilaf Blend, Organic Wild Rice, organic emmer, Ancient Grain, whole grain blend
Organic Potlatch Pilaf

 

January 3, 2014

Potlatch Pilaf Frittata with Roasted Cauliflower & Sweet Onion

Potlatch Pilaf

potlatch pilaf, best frittata recipe
Print Recipe
8 servings

Ingredients

  • 1 cup Potlatch Pilaf dry
  • 3 cups water
  • 6 large eggs
  • 8 ounces mascarpone cheese
  • 2 tablespoons flat-leaf parsley chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper freshly ground
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon sweet paprika
  • 2 tablespoons extra virgin olive oil
  • 1 cup sweet onion cut into long thin slices
  • 1 medium cauliflower head diced small
  • 1/2 cup parmesan finely grated

Methods

  • Turn oven to 375.
  • Bring 3 cup water to a rolling boil, add Potlatch Pilaf and simmer on low for 35 minutes. Remove from heat and let sit for 10. Drain any excess liquid if necessary.
  • While pilaf is cooking; chop sweet onion and cauliflower. In a medium bowl combine onion and cauliflower and toss with 2 tablespoons of olive oil, ½ teaspoon sea salt, and ½ teaspoon sweet paprika until olive oil, spices and vegetables are evenly distributed.
  • Pour mixture into shallow roasting pan and roast for 30-35 minutes, frequently tossing mixture with a spatula, until cauliflower and onions are golden brown. Remove from oven.
  • Turn oven to broiler setting.
  • In a medium bowl whisk together eggs, Mascarpone, parsley, remaining sea salt, pepper, and nutmeg, set aside.
  • In a large bowl combine cooked pilaf and roasted cauliflower mixture until evenly incorporated. Pour mixture into a cast-iron skillet.
  • Pour the egg and mascarpone mixture evenly over the mixture of pilaf mixture. Cook on stovetop, partially covered, until edges become firm, about 5 minutes. Sprinkle the top with parmesan and remaining paprika.
  • Place the pan under the broiler until frittata is puffed and the eggs are nicely browned for about 3 minutes.
  • Remove from oven and let sit for 5 minutes.

Products used

Potlatch Pilaf, Split Emmer Farro, Wild Rice, Bluebird Pilaf Blend, Organic Wild Rice, organic emmer, Ancient Grain, whole grain blend
Organic Potlatch Pilaf

 

January 3, 2014

Pilaf Chopped Salad with Toasted Cumin and Marjoram

Potlatch Pilaf

pilaf chopped salad
Print Recipe
4 people

Ingredients

  • 1 cup Bluebird Potlatch Pilaf
  • 2 teaspoons whole cumin seeds
  • 2 tablespoons shallot finely chopped
  • 1 tablespoon plus 2 teaspoons apple cider vinegar
  • 1 teaspoon kosher salt
  • 1 large pinch black pepper freshly ground
  • 2 tablespoons olive oil
  • 1 tablespoon mayonnaise
  • 1 cup garbanzo beans cooked
  • 1 cup cucumber chopped
  • 1 cup cherry tomatoes halved
  • 2 tablespoons fresh marjoram leaves chopped
  • 1/2 cup feta cheese crumbled
  • 1 avocado peeled, seeded and chopped
  • 1 small head romaine or leaf lettuce chopped

Methods

  • In a medium saucepan, bring the pilaf to a boil in 4 cups of water. Cover, reduce heat to low simmer, and cook for 20 minutes. Drain pilaf in a strainer and set aside to cool a little bit.
  • Meanwhile, put a small frying pan over medium heat and add the cumin seeds. Toast until fragrant and darkened a little bit, about 2 minutes. Put the cumin seeds in a mortar & pestle (or spice grinder), let cool for a few minutes, then coarsely grind.
  • In a small jar, combine the shallot, vinegar, cumin, salt pepper, olive oil and mayonnaise. Put the lid on and shake to combine, set aside.
  • In a large bowl combine the garbanzo beans, cucumber, tomato, marjoram, feta and the pilaf. Toss with the dressing. Taste and add more salt & pepper if needed.
  • Salad can be made ahead to this point and refrigerated for up to 2 days. Let salad sit at room temperature for 30 minutes before serving if possible. 
  • Just before serving, gently toss the salad with the avocado and lettuce. Enjoy!

Products used

Potlatch Pilaf, Split Emmer Farro, Wild Rice, Bluebird Pilaf Blend, Organic Wild Rice, organic emmer, Ancient Grain, whole grain blend
Organic Potlatch Pilaf

 

January 3, 2014

Summer Potlatch Cakes with Cherry Tomato-Fig Salsa

Potlatch Pilaf

PotlatchPilaf, farro cakes
Print Recipe
4 people
This recipe answers the question: what do I do with leftover cooked pilaf? If you start with already cooked grain, use about 3 cups. Serve with an end of the summer tomato-fig salsa and dinner is on the table in 30 minutes.

Ingredients

  • 1 cup olive oil extra virgin
  • 1 cup Bluebird Potlatch Pilaf
  • 2 1/4 cups chicken broth
  • 1 1/2 cups squash or zucchini
  • 1/2 cup cherry tomatoes chopped
  • 1 cup fresh figs chopped
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1/4 cup fresh basil chopped
  • 3 eggs
  • salt and pepper to taste
  • 2 tablespoons Bluebird Emmer Flour
  • 3 ounces goat cheese

Methods

  • Heat up one tablespoon olive oil in a medium sauce pot and sauté pilaf until toasted, about 2 minutes.
  • Add stock, bring to a boil, reduce heat to low and cover. Cook for 45 minutes.
  • Meanwhile, in a large sauté pan, sauté squash over medium-high heat with another tablespoon of olive oil, salt and pepper to taste. Cook until soft and brown, about 5 minutes. Set aside.
  • When pilaf is cooked, spread out on a sheet pan and cool.
  • Mix in a large bowl with squash or zucchini, eggs, emmer flour, pinch of salt and pepper, and goat cheese.
  • Mix well, form into cakes and fry in some olive oil over medium high heat until golden brown on both sides. Keep warm in a 200 degree oven.
  • Meanwhile, in a medium bowl mix tomatoes, figs, two tablespoons of olive oil, balsamic vinegar, honey and basil. Season with salt and pepper and set aside.
  • Serve potlatch cakes with cherry tomato-fig salsa.

Products used

Potlatch Pilaf, Split Emmer Farro, Wild Rice, Bluebird Pilaf Blend, Organic Wild Rice, organic emmer, Ancient Grain, whole grain blend
Organic Potlatch Pilaf
organic ancient wheat, emmer flour, farro flour, fresh milled organic flour, organic whole grain, regenerative flour, certified regenified, farm fresh flour
Organic Emmer Flour