Wild Rice Rosti with Carrot and Orange Puree
| Yield: | 6 Servings |
| Categories: | Entrees, Sauces |
| 1/2 | c | Wild rice |
| 2 | lb | Russet potatoes |
| Vegetable cooking spray; *see note | ||
| 1 | ts | Yellow mustard seed |
| 1 | Spanish onion | |
| 2 | tb | Fresh thyme leaves |
| Salt and pepper | ||
| FOR THE PUREE | ||
| 12 | oz | Carrots; peeled and chopped |
| Rind and juice of 1 large orange |
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