| Roasted Vegetables | ||
| 3 | small squash | 3 |
| 1 cup | unsalted butter | 250 mL |
| 5 cups | carrot, cut in large pieces | 1.25 L |
| 5 cups | onion, cut in large pieces | 1.25 L |
| 3 cups | celery, cut in large pieces | 750 mL |
| 1/2 cup | garlic, peeled and halved | 125 mL |
| 3 cups | vegetable stock | 750 mL |
| To taste | Salt & pepper | to taste |
Cut the squash into 12 wedges and roast with butter until tender. Set
aside for service.
Combine the carrots, onion, celery and garlic and roast with
butter until tender.
Combine 2 cups/500 mL roasted vegetable mixture and 2 cups/500
mL vegetable stock in a blender and puree until smooth. Season and set
aside for service - this is the sauce.
In a food processor, combine the rest of
the roasted vegetables with the remaining 1 cup/250 mL of vegetable stock. Puree, leaving this mixture slightly coarse,
season and set aside – this is combined with the rice.
| Rice | ||
| 6 cups | U.S. Brown rice, cooked | 1.5 L |
| Reserved coarse vegetable puree | ||
| To taste | Salt & pepper | to taste |
In a large, heavy-bottomed pot, combine the rice and coarse vegetable puree and season to taste. Keep warm until needed.
| Vegetable Garnish | ||
| 2 lbs | selection of vegetables; yellow squash, sugar snap or snow peas, asparagus | 1 kg |
| Vegetable oil | ||
| Fresh thyme | ||
| To taste | Salt & pepper | to taste |
Just prior to serving, in a large pan over high heat, sauté the vegetable
garnish until tender. Season with fresh thyme, salt and pepper.
Ladle roasted
vegetable sauce on a warm plate. Place a piece of roasted
squash on the plate and garnish with a selection of sautéed vegetables. Add
the roasted vegetable rice and garnish with a sprig of fresh thyme.
YIELD: 12 SERVINGS
Source www.riceinfo.com