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Wild Rice Flatbread

1 reviews / 5 average

Today is just another day.

Just another day when I will get myself out the door to teach subtraction with double zeros and how to read the word “stared”. I bet you even read that wrong.

You almost read “started”, didn’t you? Along with 95% of the fourth grade population.

Sigh.

Speaking of stories from the front lines, how about when I asked my class this week to name the restaurant that they would most like to eat at for one week?

Things got off to a rough start when a student answered, “Chicken Nuggets.”

Final results? Only 1 student chose a restaurant other than McDonald’s, Burger King, or Old Country Buffet. Double sigh.

Wild rice flatbread in a skillet.

This, dear students, is WAY better than McDonald’s. And Old Country Buffet.

BK has some tasty french fries, though.

My native Minnesotan taste buds love the flavor and texture of wild rice, but it takes so darn long to make. So when I make it, I usually

  1. make a lot so I have extra,
  2. make the shortcut version,
  3. make the super shortcut version.

Guess what? They all work in this recipe. Yes, even the Uncle Ben’s pouch of microwavable wild rice will work in this recipe. Yes, I know from experience. Go ahead and shame me. But when you’re feeling tempted to save yourself an hour, you’ll understand.

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

Wild rice flatbread with hummus.
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Wild Rice Flatbread


  • Author: Pinch of Yum
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 2 1x

Description

This wild rice flatbread is made with less than 5 ingredients: wild rice, egg whites, and flax. It’s super simple, versatile, and healthy.


Ingredients

Scale
  • 2 cups cooked wild rice (or “instant” wild rice, wild rice blend, etc)
  • 1/2 cup water
  • 2 egg whites
  • 1 clove of garlic
  • 1 tbs. flaxseed meal
  • seasoning (I recommend a sprinkle of red pepper flakes to spice it up!)
  • 1/2 tbs. olive oil + salt + pepper

Instructions

  1. Preheat the oven to 425. Grease a heavy skillet* (cast-iron works well) with olive oil. Spread it with a spatula or spoon so that the bottom and sides are well covered.
  2. Place all ingredients in a food processor and process until you have a batter-like consistency (about 30 seconds).
  3. Pour mixture into the preoiled pan. Bake for 15 minutes and remove from oven. Using a spatula, flip the flatbread over and bake for another 15 minutes.**
  4. Check doneness and bake for another 5 minutes if needed. You’ll know when it’s done 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 that’s at least 10 inches in diameter, I would bake it in 2 batches.

**This is the most tricky 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!

  • Category: Side Dish
  • Cuisine: American

Keywords: wild rice flatbread, flatbread, wild rice

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The outside texture is slightly crispy and the inside kind of reminds me of a thick, potatoey-ricey bread. And it was blissful when topped with garlicky hummus.

Now, let’s hear from the adults. What restaurant would you like to eat at for a week?

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Recipe rating

11 Comments

  1. Pinch of Yum Logo
    Julia

    Wild Rice flatbread topped with hummus.. interesting, and super delicious sounding! I have chickpeas soaking right now and wild rice in the cupboard. Im thinking it might need to be dinner tomorrow night! And bless you for dealing with 4th graders with terrible taste buds. Oy vey, how frustrating!

  2. Pinch of Yum Logo

    I made this and wrote about it here. I’m not sure what went wrong but mine would not stay together and brown up. I can’t figure out what in the world I did wrong, Thank you for the recipe anyway!

  3. Pinch of Yum Logo
    Micayle

    Would you consider using this as a pizza crust alternative?
    I love your site, and I think I’ve tried over 30 of your recipes. We have very similar taste in food, and it’s been so great to have found your website. Thank you. My favorite this last week was the Healthy jalapeno sweet potato chicken chili. Making it again for a big family gathering this weekend.

  4. Pinch of Yum Logo
    Elsie Mendez

    Dear Lindsay,

    I am a big fan of your blog!!! I am from Mexico and right now I have to be in a very strict diet because of my problems with sugar, colesterol, and triglycerides. This recipe and some others from your site are perfect to help me to make my diet delicious.

    Congratulations for your site!






  5. Pinch of Yum Logo
    Katie

    This looks amazing! Do you have any suggestions on a replacement for the egg whites? My boyfriend and I started The Virgin Diet which cuts out sugar, dairy, eggs, soy, corn, gluten, and peanuts. Thanks!

  6. Pinch of Yum Logo
    Arianna Gordon

    I just discovered this site, and am already OBSESSED with your recipes! Pretty sure I’ve printed out over 40 so far!

  7. Pinch of Yum Logo
    Mariana

    Hi! Do you think it’s a good idea to make this batter ahead and save it up for future use?