California Wild Rice Hash with Hollandaise Sauce
The easiest way to shred the mushrooms is with the
shredder attachment on a food processor.
Otherwise, chop them finely, including stems.
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.
Compliments of California Wild Rice Advisory Board
Wild Rice Month
September is National Wild Rice Month and National Whole Grains Month. Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.
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