Wild Rice Tortilla with Carrot Purée

1/2 cup wild rice

2 medium potatoes

1 tsp yellow mustard seeds

1 tsp olive oil

1 onion, chopped

2 tbs fresh time leaves

salt and pepper, to taste

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3 large carrots

2 large pieces orange rind

4 tbs orange juice

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TORTILLA

Put the rice in a saucepan, cover with water and bring to a boil. Cook for 30-40 min until the rice starts to split but is still crunchy. Drain the rice. In the meantime, cover the potatoes with water and boil until they can be pierce with a fork (10-15 min). Let them cool and then grate them in a bowl. Heat up the oil and cook the seeds until they begin to pop. Lower the heat and add the onions and cook, covered, until translucent. Mix the onions, potatoes, and rice in a bowl, and add the thyme, salt, and pepper. Lightly grease a frying pan and pour the mix, pressing it down with a fork so it covers the whole pan. Cook on low heat for 10 min and then cover with a plate and flip it over. Cook the other side for 10 minutes and serve on a plate.

PUREE

in a saucepan, cover the carrots with water and add the orange rind. Boil until tender. Drain the carrots and discard the rind. With a blender or mixer, puree the carrots and orange juice.

Original in Low Fat Low Cholesterol