Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Canola oil
1 lg Leek -- thinly sliced
2 Garlic cloves -- minced
2 md Celery ribs -- finely
Chopped
1/2 lb Mushrooms -- thinly sliced
1 lb Carrots -- diced
1 qt Vegetable broth
1/2 c Fresh orange juice
1/2 c Dry sherry
1 tb Fresh thyme leaves --
Minced
1/4 c Calendula petals --
Optional
1 Bay leaf
1 c Cooked wild rice
Salt and pepper

LEEK: wash well and trim. Use white part only.

Heat the oil over medium heat in a large heavy pot, then add the
leeks and garlic and cook, stirring, until the leeks are translucent,
about 5 minutes. Stir in the celery mushrooms, and carrots and cook
for 10 minutes, stirring often. Add the broth, orange juice, sherry,
thyme, optional calendula petals, and bay leaf. Bring to a boil,
reduce the heat to low, cover, and simmer until the carrots are
tender, 20 to 25 minutes. Remove the bay leaf, stir in the wild rice,
and let simmer for another 5 minutes. Season with salt and pepper and
serve.

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NOTES : Serve with Calendula petals: bright color and peppery flavor.
Nasturtium flowers may be substituted. Calendula were once part of
everyday cooking in medieval times. Now they are sold at health food
stores. Also nice with a blend of rices: white, brown and black.
Recipe By : Maggie Oster's Herb Garden (1993:42) NY: MacMillan

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