White Bean Wild Rice Hash
This week’s ingredient challenge is wild rice, and for my contribution I wanted to go outside of my comfort zone a bit. Normally when I use wild rice, it’s in a soup of some kind.
I was very excited to try something new, and I have to say that I, along with the fam, were happily surprised by the outcome. This white bean wild rice hash is the perfect combination of nuttiness and creaminess, which makes it the perfect complement to any main dish (but to be honest the fam and I ate some of it all by itself for lunch and it definitely held its own).
You could probably also make these into patties if you wanted to add a bit more liquid or maybe even a little vital wheat gluten, but I think the hash is a nice alternative to having the rice or beans on their own as a side dish. I added a little spicy mustard to mine for an extra kick, and the little added some ketchup, and both were quite tasty. I think you could probably add just about any sauce or dressing you’d like to the hash and it would be delish – it’s a great flavor vehicle!
- 2 cups Cooked White Beans
- ¼ cup Sunflower Seeds
- 1 cup Cooked Wild Rice
- ½ cup Breadcrumbs
- 2 tbsp Bean Juice or Water
- ½ tsp Cumin
- 1 tsp Oregano
- 1 tsp Garlic Salt
- 1 tsp Onion Powder
- Salt and Pepper to taste
- 2 tbsp Olive Oil
- In a food processor, blend the white beans and sunflower seeds until the beans are mostly broken down. In a medium bowl, mix the bean and seed mixture with the rest of the ingredients except for the oil.
- Warm the olive oil in a large skillet over medium heat. Add the mixture to the skillet and let cook about five minutes. Stir the mixture and cook an additional five minutes, or until most of it is golden brown. Cool slightly and serve.
I’m excited to see what you all come up with for your wild rice dishes – don’t forget to link them up! I’ll be sharing my favorites during next week’s ingredient challenge.
P.S. It’s supposed to be -50 (F) wind chill here today – pray that I make it out in one piece 🙂