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Wild Rice Hash
It’s a day or two after Thanksgiving, and the turkey carcass looks a bit bare. Beside, you crave a change of pace, and a change of taste. Chances are that you’ve stocked up on all sorts of odds and ends to feed your houseful, and you may have even added to the list the very handy precooked wild rice available in vacuum-sealed packets at such markets as Trader Joe’s. Lucky you if there’s any still in stock after the Thanksgiving crush!
If so, try this dish that pairs a fall favorite—the wild rice—with some more commonplace ingredients, such as lean ground beef—or turkey, if you still haven’t had your fill of turkey—artichoke hearts, and sliced mushrooms. It’s a snap to make, and a sure crowd-pleaser. This serves about 6 people.
3 tablespoons olive oil
½ pound lean ground beef or turkey
1 large onion, diced
1 large sweet potato, peeled and diced
4 ounces white mushroom, stemmed and sliced
½ to ¾ cup chicken broth
1 (13.75-ounce) can water-packed artichoke hearts, drained and halved
16-ounce package precooked wild rice
Salt and freshly ground black pepper to taste
Hot pepper sauce to taste
8 ounces shredded low-fat mozzarella cheese
Heat 1 tablespoon oil in a large skillet over medium heat, and sauté the ground meat until browned. Drain, and remove the meat from the skillet; set aside. Heat the remaining oil, and sauté the onion and sweet potato until they begin to soften. Stir in the mushrooms and chicken broth and cook 3 to 4 minutes more. Add the artichoke hearts and wild rice, and cook until the wild rice becomes rehydrated and tender. Add the meat back into the skillet, and season the mixture to taste. Stir in the cheese, and cook just until it begins to melt. Serve.
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