California Wild Rice Hash with Hollandaise Sauce

Created by Chef Jeffrey Thomas

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

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

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.

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

Makes 4 servings.

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, Carmel Valley, California :: www.cawildrice.com