Glazed Root Vegetables with Wild Rice Timbale

Name: Glazed Root Vegetables with Wild Rice Timbale
Ingredients: 450 g/1 lb pickling onions, peeled; 450 g/1 lb small leeks, weighed after trimming; 450 g/1 lb small carrots, scraped; 450 g/1 lb fennel, weighed after trimming; 225 g/½ lb parsnips, peeled; 225 g/½ lb Jerusalem artichokes, weighed after peeling; 225 g/½ lb chestnuts, weighed after shelling; 1.2 litres/2 pints/5 cups vegetable stock; 150 g/5 oz/¾ cup wild rice, washed; 150 g/5 oz/¾ cup short grain brown rice, washed; 150 g/5 oz/¾ cup basmati rice, washed; 50 g/2 oz/¼ cup melted butter seasoning to taste; 1½ tablespoons sugar; 1½ tablespoons white wine vinegar seasoning to taste; 3 tablespoons dry vermouth; 75 g/3 oz/⅓ cup butter; 5 tablespoons parsley, chopped; 5 tablespoons sesame seeds, toasted; 1 tablespoon cornflour/cornstarch; 1 tablespoon cornflour/cornstarch

Preparation info

Difficulty
Easy

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

Here is a dramatic main course. Turn out the timbale into the centre of a really big, round dish and surround with the vegetables, sprinkling them with sesame seeds and chopped parsley, and using dill or flat parsley as a garnish.

Ingredients

For the wild rice timbale

150 g/5 oz/¾ cup wild rice, washed
150

Dinner
Main course
Gluten-free
Vegetarian

Method

Cook the 3 types of rice. Drain and mix with the butter and seasoning. Turn into an oiled 1.5-litre/2½-pint/6-