California Wild Rice Hash with Hollandaise Sauce
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The nutty richness of California Wild Rice makes this brunch dish unforgettable.
Wild Rice Hash
Ingredients:
1 large onion, chopped
115g 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
280g cooked California Wild Rice
115g 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
280g cooked California Wild Rice
Garnish: poached eggs, Hollandaise sauce and cranberry chutney
*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 a 20cm 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 a 20cm 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.
Recipe makes 4 servings
Nutrition facts per serving: kcal: 420; Cholesterol: 460mg; Protein: 15g; Carbohydrate: 22g; Fiber: 2g; Iron: 3mg; Sodium: 240mg; Calcium: 65mg; Vitamin A 1493IU; VitaminC: 3mg
*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 a 20cm 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 a 20cm 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.
Recipe makes 4 servings
Nutrition facts per serving: kcal: 420; Cholesterol: 460mg; Protein: 15g; Carbohydrate: 22g; Fiber: 2g; Iron: 3mg; Sodium: 240mg; Calcium: 65mg; Vitamin A 1493IU; VitaminC: 3mg