Wild rice flatbread - R3C1P3S

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February 19, 2019

Today is just any other day.
Just some other day when I will get myself out the door to train subtraction with double zeros and a way to examine the word “stared”. I wager you even read that incorrect.

You nearly read “began”, didn’t you? Along with ninety five% of the fourth grade population.
Sigh.

Speaking of tales from the the front lines, how about once I asked my magnificence this week to call the eating place that they would maximum like to devour at for one week?

Things got off to a rough begin whilst a scholar answered, “Chicken Nuggets.”
Final effects? Only 1 pupil selected a restaurant aside from McDonald’s, Burger King, or Old Country Buffet. Double sigh.

This, pricey college students, is WAY higher than McDonald’s. And Old Country Buffet.
BK has a few tasty french fries, although.

My local Minnesotan taste buds love the taste and texture of untamed rice, but it takes so darn lengthy to make. So after I make it, I typically

make plenty so I have more,
make the shortcut version,
make the first rate shortcut version.
Guess what? They all paintings in this recipe. Yes, even the Uncle Ben’s pouch of microwavable wild rice will paintings in this recipe. Yes, I realize from revel in. Go ahead and shame me. But when you’re feeling tempted to store yourself an hour, you’ll apprehend.

This wild rice flatbread turned into inspired via Nora of Natural Noshing. You can top it with hummus, raw or grilled vegetables, hummus, cheese, hummus, or hummus.

Wild rice flatbread
DESCRIPTION
This wild rice flatbread is made with less than 5 substances: wild rice, egg whites, and flax. It’s amazing easy, flexible, and healthful.

INGREDIENTS

2 cups cooked wild rice (or “immediate” wild rice, wild rice combination, and many others)

half of cup water

2 egg whites

1 clove of garlic

1 tbs. Flaxseed meal

seasoning (I endorse a sprinkle of red pepper flakes to spice it up!)

1/2 tbs. Olive oil + salt + pepper

INSTRUCTIONS

Preheat the oven to 425. Grease a heavy skillet* (solid iron works well) with olive oil. Spread it with a spatula or spoon so that the lowest and aspects are properly blanketed.

Place all substances in a meals processor and method till you have a batter-like consistency (about 30 seconds).

Pour mixture into the preoiled pan. Bake for 15 minutes and get rid of from oven. Using a spatula, turn the flatbread over and bake for any other 15 mins.**

Check doneness and bake for another five mins if wanted. You’ll recognise when it’s performed because it starts to pull away from the sides of the pan. Remove from oven, cool, cut, and serve!

NOTES
*If you don’t have one which’s at the least 10 inches in diameter, I might bake it in 2 batches.

**This is the most intricate element. I found it beneficial to loosen the flatbread first, then maintain the skillet deal with in one (oven-mitted) hand, and area a easy towel over my other hand. Then I flipped the skillet over, holding my clean towel hand flat towards the flatbread. This seemed to present me extra control and stored the flatbread all in one piece!