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Wild Rice Rosti With Carrot And Orange Puree

A home-style Wild Rice Rosti With Carrot And Orange Puree made with Wild Rice, Russet Potatoes Vegetable Cooking Spray, Yellow Mustard Seed, Spanish Onion, and Carrots Rind And Juice Of. It takes about 1 hr 30 min and serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 cup
• 2 lb
• 1 tsp
• 1
• 12 oz
• 1

Method (preview)

1. 1

   PUREE (15mins): Place carrots in a pan, cover with cold water and add 2 pieces of orange rind.

2. 2

   Bring to a boil and cook for 10 minutes or until tender.

3. 3

   Drain well and discard the rind.

4. 4

   Return to the pan to be reheat while the rosti is browning.

5. 5

   PREP (2 mins with food processor): Coarsely grate the peeled onion; transfer to a sieve and set aside to drain.

6. 6

   RICE (45 mins): Place the wild rice in a pan and cover with water.

7. 7

   Bring to a boil and cook for 30 to 40 minutes, until the rice is just starting to split, but still crunchy.

8. 8

   Drain the rice.

9. 9

   POTATOES (30mins or more): Scrub the potatoes, place in a large pan and cover with cold water.

10. 10

    Bring to a boil and cook for 10 to 15 minutes, until just tender.

11. 11

    Drain well and leave to cool slightly.

12. 12

    When the potatoes are cool enough to hold in your hands, peel and coarsely grate them into a large bowl.

13. 13

    Add the cooked rice.

14. 14

    SAUTE (10 mins): Spray and heat a non-stick skillet over medium and add the mustard seeds.

15. 15

    When they start to pop, add the onions and cook gently for 5 minutes until softened.

16. 16

    Add to the bowl of potatoes and rice.

17. 17

    Stir in the thyme, salt and pepper and mix thoroughly.

18. 18

    ROSTI (15mins): Spray and heat a skillet and add the potato mixture.

19. 19

    Press down well to spread the mixture.

20. 20

    Cook for 10 minutes or until gold brown.

21. 21

    Cover the pan with a plate and flip over, spray the skillet lightly, then slide the rosti back into the pan to cook the other side.

22. 22

    Serve with the reheated puree.

23. 23

    RESOURCES: Matthew Drennan and Annie Nichols (1997) Vegetarian Entertaining (LB

24. 24

    TIP: If the potato skins are thin enough, roughly chop the potatoes with skin on for added flavor.

25. 25

    Add minced green onion, parsley, or chives to the potato mixture.

26. 26

    ROSTI: This large potato "pancake" is a traditional dish from Switzerland.

27. 27

    Serve with steamed mixed vegetables: green beans and broccoli florets; snap peas and asparagus tips. etc.