INGREDIENTS

INSTRUCTIONS

ROSTI: This large potato "pancake" is a traditional dish from
Switzerland. This variation has the extra nuttiness and visual appeal
of wild rice and a bright simple sauce. Serve with steamed mixed
vegetables: green beans and brocolli florets; snap peas and asparagus
tips. etc.  PUREE (15mins): Place carrots in a pan, cover with cold
water and add  2 pieces of orange rind. Bring to a boil and cook for 10
minutes or  until tender. Drain well and discard the rind. Puree the
mixture in a  blender with 4 tablespoons of orange juice. Return to the
pan to be  reheat while the rosti is browning.  PREP (2 mins with food
processor): Coarsely grate the peeled onion;  transfer to a sieve and
set aside to drain.  RICE (45 mins): Place the wild rice in a pan and
cover with water.  Bring to a boil and cook for 30 to 40 minutes, until
the rice is just  starting to split, but still crunchy. Drain the rice.
POTATOES (30mins or more): Scrub the potatoes, place in a large pan
and cover with cold water. Bring to a boil and cook for 10 to 15
minutes, until just tender. Drain well and leave to cool slightly.
When the potatoes are cool enough to hold in your hands, peel and
coarsely grate them into a large bowl. Add the cooked rice.  SAUTE (10
mins): Spray and heat a non-stick skillet over medium and  add the
mustard seeds. When they start to pop, add the onions and  cook gently
for 5 minutes until softened. Add to the bowl of potatoes  and rice.
Stir in the thyme, salt and pepper and mix thoroughly.  ROSTI (15mins):
Spray and heat a skillet and add the potato mixture.  Press down well
to spread the mixture. Cook for 10 minutes or until  gold brown. 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. Serve with
the reheated puree.  RESOURCES: Matthew Drennan and Annie Nichols
(1997) Vegetarian  Entertaining (LB: Lorenz: isbn 108596705280X).
*NOTE: Original Recipe  used a total of 3 tbsp walnut oil instead of
the cooking spray. >From  kitPATh recipes phannema@wizard.ucr.edu
>mc-PER SERVING: 180CAL, 0.6G  fat (2.9% cff) Fiber: 5.0 g; Carbs:
39.8; sodium 26mg >Eat-Lf Archive  (1998:Feb) www.reggie.com  TIP: If
the potato skins are thin enough, roughly chop the potatoes  with skin
on for added flavor. Add minced green onion, parsley, or  chives to the
potato mixture.  Recipe by: Vegetarian Entertaining by Drennan and
Nichols  Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu>
on Feb  02, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 243
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 62.7mg
Potassium: 1146.2mg
Carbohydrates: 53.6g
Fiber: 7.7g
Sugar: 4.9g
Protein: 7.1g