Cafe Flora Cookbook by Catherine Geier

Author:Catherine Geier
Language: eng
Format: mobi
Publisher: Penguin Group US
Published: 2010-02-28T17:00:00+00:00

COOK THE WILD RICE. Rinse the wild rice in a fine strainer under cold water. Put it in a small saucepan with the water, and bring to a boil. Lower the heat to a simmer, and cook, uncovered, until tender, stirring occasionally, about 40 minutes. (Add more water if most of it evaporates before the rice is tender.) Drain off any remaining liquid, and set aside to cool completely.

ROAST THE SQUASH, CELERY ROOT, AND CARROTS.

While the wild rice cooks, toss the squash, celery root, and carrots with the 1 tablespoon olive oil in a large bowl until completely coated.

Spread the vegetables on a rimmed baking sheet large enough to accommodate all the vegetables in a single layer without crowding. (If you crowd them, you will steam rather than roast them.) Roast until tender, 25 to 30 minutes. Remove from the oven and lower the oven temperature to 350 degrees.

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