In a saucepan over high heat, bring stock to a boil. Add wild rice, stir and cover. Reduce heat to low and cook for 10 minutes. Quickly stir in stick rice. Cover and cook for 30 minutes. Remove from heat and fluff with a fork. Cover and set aside.

Meanwhile, in a steamer basket set over a pot of boiling water, steam sweet potato, covered, for 15 to 20 minutes, until tender. Let cool. Coarsely chop and place in a large bowl. Add rutabaga, thyme, rosemary and 1 tbsp of the olive oil. Add rice and stir gently to combine. Drizzle with sesame oil and add salt and pepper to taste. Stir well.

In one large or two medium skillets, heat remaining olive oil over medium heat. Arrange potato mixture into small patties and place on skillet, cooking each side for about 5 minutes.