Wild Rice With Butternut Squash, Leeks, And Corn – a delicious recipe with wild rice, coarse kosher salt, butternut squash, olive oil, butter, leeks. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl.
2
Preheat oven to 350u00b0F Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool.
3
Melt 2 tablespoons butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in parsley. Season with salt and pepper. Transfer to bowl and serve.
1699
kcal
Calories
156
g
Fat
74
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups wild rice (about 9 ounces), 2 teaspoons coarse kosher salt, 3 cups 1/2-inch cubes peeled butternut squash (from 11/2-pound squash), 3 tablespoons olive oil, and more.
Yes, Wild Rice With Butternut Squash, Leeks, And Corn falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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