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 Eggplant Recipe ALITIN Recipe

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

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

Frequently Asked Questions

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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