20-Minute Wild Rice and Chicken Hash (low FODMAP)

20 Minutes • Low FODMAP • Gluten-Free • Serves 4 • Ok to make-ahead: Steps 1 - 2

Super good. Super easy. Super fast. Next time you cook blended wild rice for something, make some extra so you can make this hash which comes together in under 20 minutes and makes a perfect quick dinner. It’s hearty, comforting, and full of flavor. The whole family will love it and you’ll love having dinner ready in a snap!

Ingredients

2 cups cooked wild rice blend (preferably cooked in chicken broth)

1 pound ground chicken

2 tablespoons garlic-infused olive oil

1 tablespoon Smoke N Sanity Lemon Pepper (use code IBSGC10 for 10% discount)

Zest of one lemon

1 1/2 cups extra sharp cheddar cheese, grated

1 cup oyster mushrooms, chopped

1 head broccoli, florets only, cut into bite-size pieces

Salt and black pepper to taste

Directions

(1) If you don’t have leftover rice, cook 1 cup (dry) of wild rice blend according to package directions.

(2) Chop the mushrooms and broccoli.

Make-ahead note: At this point, you may put your rice and veggies in the fridge until you’re ready to make the hash.

(3) Heat the olive oil in a large frying pan. When the oil shimmers add the broccoli and sauté for about 5 minutes. Add the mushrooms and continue to cook until the broccoli is tender and the mushrooms start to get a bit crispy.

(4) Once the broccoli is tender (but still bright green), remove the vegetables from the pan.

(5) Add another tablespoon of garlic-infused olive oil to the pan and heat over medium-high heat. When the oil shimmers, add the ground chicken and sauté until the chicken is cooked through.

(6) Add the vegetables and rice to the cooked chicken and heat through. Add the lemon pepper, lemon zest, and grated cheese and stir to combine and melt the cheese. Taste and add additional salt and pepper if needed.

Eat and enjoy every bite because you can!

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