Wild Rice with Sautéed Carrots and Celeriac

Assemble these supplies:

• 1 cup wild rice
• Medium-size onion
• 2 tablespoons tamari or soy sauce
• 1 orange
• Small bunch carrots (1 pound total weight)
• Small-size celeriac (about 1 pound)
• 2 tablespoons walnut oil or vegetable oil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon ground cumin seeds
• 1/4 cup veal or chicken stock, preferably homemade, or canned
• 3 tablespoons sugar
• 2 tablespoons unsalted butter
• Freshly ground black pepper

Steps in preparation:

1. In medium-size heavy-gauge saucepan, bring 5 cups water to a boil.
2. Meanwhile, place wild rice in strainer and rinse thor­oughly under cold running water. Peel onion.
3. Place rice, tamari, and whole onion in pan of water. When water returns to a boil, reduce heat to maintain a brisk simmer and cook rice 30 to 40 minutes, or until tender but slightly al dente.
4. While rice is cooking, cut orange in half, reserving one half for another use. Squeeze juice from half of orange and set aside. Peel carrots and cut crosswise on the diagonal into long flat slices. Scrub and peel celeriac. Halve celeriac lengthwise and cut each half into wedges. If center is hollow, trim away any discolored flesh. Cut wedges crosswise into 1/2-inch-thick slices.
5. In large sauté pan, heat walnut oil over medium heat. Add carrots and celeriac, and sauté, stirring, until color of vegetables begins to deepen, about 3 minutes.
6. Add marjoram, cumin, stock, and orange juice to pan; cover, and cook until vegetables are just tender, about 10 minutes.
7. Remove cover from pan and increase heat to medium- high. Sprinkle sugar over vegetables and stir with wooden spoon. Cook, stirring, about 5 minutes, or until liquid reduces to a glaze. Remove pan from heat and cover to keep warm.
8. Drain wild rice in strainer and discard onion. In me­dium-size bowl, combine rice with half of vegetables. Add butter and pepper to taste and toss rice mixture until butter melts. Add remaining vegetables to rice and serve.