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
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