California Wild Rice Hash

Heat oil over medium heat in 8” frying pan. Sauté onions until soft and beginning to turn golden brown, about 8 -10 minutes. Add the mushrooms, turn the heat up and sauté until all the moisture from the mushrooms is absorbed.
Turn heat down; add thyme, garlic, pine nuts and sherry. Add salt and pepper to taste. Cook gently to let ﬂavors meld together and all liquid is absorbed. Cool slightly.
In a large bowl mix the wild rice, the onion mixture and the beaten eggs.
In an 8” non-stick frying pan melt 1 teaspoon butter. Add one fourth of the wild rice mixture. Flatten down so you have a round about ½ “ in thickness. Cook over medium high heat until set. Flip over and cook until golden. Slide onto a plate and hold in a warm oven.
Repeat until you have four rounds.

Banner Image:

California Wild Rice Hash.jpg

Grain:

Wild Rice [1]

Ingredients:

1 tablespoon extra virgin olive oil

1 large onion, chopped

¼ lb. white or brown mushrooms, stemmed and diced

4 teaspoons butter, divided

1 tablespoon fresh thyme, chopped or 1 tsp. dried

2 cloves garlic, crushed or ﬁnely chopped

1 tablespoon pine nuts, toasted in a dry sauté pan

2 tablespoons dry sherry

3 eggs, beaten

2 cups cooked wild rice

Active time:

30 minutes

Yield:

4 servings

Nutrition:

Calories: 250 , Total Fat: 13 g, (Saturated Fat: 4 g), Sodium: 150 mg, Carbohydrate: 25 g, Fiber: 2 g, Protein: 10 g.

Author:

Recipe and photo courtesy of California Wild Rice Advisory Board

Course:

Main dishes

Dietary choice:

Vegetarian Gluten-free

Rating:

Description:

A delicious meatless alternative for your next brunch! Serve as you would a traditional corned beef hash, with poached eggs and top with Hollandaise sauce.