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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.
