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1
Rinse wild rice in a sieve under running water, stirring to make sure it is well rinsed.
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2
Drain and set aside.
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3
Rinse brown rice until water runs clear, the drain and set aside separately.
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4
Bring 3 cups of water to a boil in large saucepan with lid over high heat, before adding wild rice and 3/4 teaspoon of salt.
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5
Reduce heat and boil gently for 15 minutes and stir in brown rice, then reduce heat to low.
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6
Cover and simmer about 45 minutes, or until rice kernels begin to burst open and most of the liquid is absorbed.
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7
Cover and let stand 5 minutes, then fluff rice with a fork and spread out in a large baking dish.
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8
Let cool at room temperature.
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9
Meanwhile, heat half of the oil in a large skillet over medium heat and add green onions, garlic, red pepper, curry, and remaining salt.
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10
Saute for about 3 minutes or until softened.
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11
Let cool slightly, and wipe out skillet.
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12
Place 1 cup of the rice in a large bowl and mash with potato masher until slightly pasty.
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13
Add remaining rice and red pepper mixture.
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14
Sprinkle with flour and stir in the egg with fork until evenly blended.
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15
Divide rice into 4 portions, and shape with moistened hands into 2cm thick cakes before placing on a plate.
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16
Heat half of the remaining oil in the skillet and add rice cakes in batches as necessary to cook, turning once, for about 3 minutes on each side, or until lightly browned, and hot in the center.
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17
Add remaining oil to the skillet between batches.
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18
Serve topped with yogurt and fruit chutney.
