How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Wild Rice with Butternut Squash, Leeks, and Eggplant Recipe ALITIN?

You need 9 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 1 1/2-pound squash), 6 tablespoons olive oil, and more.

Is Wild Rice with Butternut Squash, Leeks, and Eggplant Recipe ALITIN suitable as vegetarian?

Yes, Wild Rice with Butternut Squash, Leeks, and Eggplant Recipe ALITIN falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Wild Rice with Butternut Squash, Leeks, and Eggplant Recipe ALITIN?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Rice with Butternut Squash, Leeks, and Eggplan

Name: Wild Rice with Butternut Squash, Leeks, and Eggplant Recipe ALITIN
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups wild rice (about 9 ounces); 2 teaspoons coarse kosher salt; 3 cups 1/2-inch cubes peeled butternut squash (from 1 1/2-pound squash); 6 tablespoons olive oil; 4 tablespoons (1/2 stick) butter, divided; 1 1/2 cups finely chopped leeks (white part only); 1 1/2 cups 1/2-Inch Cubes Chinese Eggplant, (1 medium eggplant); 1/2 cup Dried Cranberries; 1/2 teaspoon fresh ground black pepper

Try this homemade Wild Rice with Butternut Squash, Leeks, and Eggplant Recipe ALITIN recipe the whole family will love. Made with wild rice, coarse kosh…

This Wild Rice with Butternut Squash, Leeks, and Eggplant Recipe ALITIN relies on simple, everyday ingredients such as wild rice (about 9 ounces), coarse kosher salt, olive oil and (1/2 stick) butter, divided. It comes together quickly and makes 4 servings, at about 1792 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 1/2 cups wild rice (about 9 ounces)
2 teaspoons coarse kosher salt
3 cups 1/2-inch cubes peeled butternut squash (from 1 1/2-pound squash)
6 tablespoons olive oil
4 tablespoons (1/2 stick) butter, divided
1 1/2 cups finely chopped leeks (white part only)
1 1/2 cups 1/2-Inch Cubes Chinese Eggplant, (1 medium eggplant)
1/2 cup Dried Cranberries
1/2 teaspoon fresh ground black pepper

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Quick Info

Servings
4 servings
Calories
1792 kcal
Category
Vegetarian

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Wild Rice with Butternut Squash, Leeks, and Eggplant Recipe ALITIN

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