Recipe compliments of Chef Becky Selengut
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.
1/4 cup Extra virgin olive oil
1 cup Bluebird Potlatch Pilaf Mix
2 1/4 cups Stock, Chicken
1 1/2 cups Squash or Zucchini
1/2 cup Cherry tomatoes — chopped
1 cup Figs, fresh — chopped
1 tbsp Balsamic vinegar
1 tsp Honey
1/4 cup Basil, fresh — chopped
Salt and Pepper — to taste
2 tbsp Bluebird Whole Grain Emmer Flour
3 ounces Goat cheese
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. 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 rice 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.