125 ml wild rice, 900g large potatoes, 37.5 ml olive oil, 5ml yellow mustard seeds, 1 onion coarsely grated and drained in a sieve, fresh thyme leaves, 1 tsp salt, ¼ tsp black pepper. Cook the wild rice for about 30 - 40 minutes or until rice is just starting to split. Drain. Cook the potatoes till just tender, drain well and leave to cool slightly. Peel and coarsely grate. Add to the rice. Heat 25ml olive oil and add mustard seeds. When they start popping add the onion. Cook gently for 5 minutes till soft. Add to the potatoes with thyme. Season to taste. Heat remaining oil and add potato mixture. Press down well and cook for 10 minutes or till golden brown. Cover with a plate anf flip over, then slide rosti back in pan for another 10 minutes to cook on the other side. Serve with fresh salads.
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