California Wild Rice Hash with Hollandaise Sauce

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The nutty richness of California Wild Rice makes this brunch dish unforgettable.

~Created by Chef Jeffrey Thomas~
Jeffery’s Grill and Catering
Carmel Valley, California



Makes 4 servings



Ingredients:
  • 1 large onion, chopped
  • ¼ lb. white or brown mushrooms, shredded*
  • 4 Tbsp or more, butter
  • 1 Tbsp fresh thyme, chopped or 1 tsp. dried
  • 2 cloves garlic, crushed or finely chopped
  • 1 Tbsp. pine nuts, toasted in a dry sauté pan
  • 2 Tbsp dry sherry
  • 3 eggs, beaten
  • 2 cups cooked California Wild Rice
  • Garnish: poached eggs, Hollandaise sauce and cranberry chutney

Tips:
The easiest way to shred the mushrooms is with the
shredder attachment on a food processor.
Otherwise, chop them finely, including stems.
Cooking Instructions:

Melt butter over medium heat in 8″ frying pan.
Sauté onions until soft and beginning to turn golden brown, about 8 -10 minutes. If dry, add another tablespoon of butter and 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 Tablespoon butter.
Add one fourth of the California 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 put in a warm oven.

Repeat until you have four rounds.

Serve with a poached egg topped with hollandaise sauce and 2 – 3 tablespoons cranberry chutney.

Optional: Add 2 or 3 slices crumbed cooked bacon.

Nutrition facts per serving: Calories 420; Cholesterol 460mg; Protein 15g; Carbohydrate 22g; Fiber 2g; Iron 3mg; Sodium 240mg; Calcium 65mg; Vitamin A 1493 IU; Vitamin C 3mg.


This recipe was developed for the California Wild Rice Advisory Board by Chef Jeffrey Thomas, Jeffery’s Grill and Catering, Carmel Valley, California
Compliments of California Wild Rice Advisory Board
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Always in Season

Summer

The warm days of summer beckon a lighter fare with plenty of nutrition for active lifestyles. Try one of these favorites:


Recipes:
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Gingered California Wild Rice and Papaya Salad
Wild Rice Crepes with Chili Lime Shrimp
Creamy Wild Rice Dessert
Zucchini Stuffed with California Wild Rice

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.

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