Wild Rice Flatbread
- 1/2 Tablespoons Olive Oil, For Oiling The Pan
- 2 cups Cooked Wild Rice (any Variety Works), Prepared According To Package Instructions
- 1/2 cups Water
- 2 whole Egg Whites
- 1 clove Garlic
- 1 Tablespoon Flaxseed Meal
- 1 pinch Your Favorite Seasonings (I Recommend A Few Red Pepper Flakes)
- 1 pinch Salt And Pepper, to taste
- Preheat the oven to 425u0b0F. Grease a heavy ovenproof skillet (cast-iron works well) with the 1/2 tablespoon olive oil. Spread the oil around with a spatula or spoon so that the bottom and sides are well covered.
- Place all of the remaining ingredients in a food processor and process until you have a batter-like consistency (about 30 seconds).
- Pour mixture into the preoiled pan. Bake for 15 minutes and remove from the oven. Using a spatula, flip the flatbread over and bake for another 15 minutes.
- Check doneness and bake for another 5 minutes if needed. When it's done, it will start to pull away from the sides of the skillet. Remove from the oven, cool, cut, and serve!
- Notes:
- 1. If you don't have a skillet that's at least 10 inches in diameter, I would bake it in 2 batches.
- 2. Flipping the flatbread is the trickiest part. I found it helpful to loosen the flatbread first, then hold the skillet handle in one (oven-mitted) hand, and place a clean towel over my other hand. Then I flipped the skillet over, holding my clean towel hand flat against the flatbread. This seemed to give me more control and kept the flatbread all in one piece!
olive oil, rice, water, egg whites, clove garlic, favorite, salt
Taken from tastykitchen.com/recipes/breads/wild-rice-flatbread/ (may not work)