Wild Rice With Butternut Squash Leeks And Corn Recipes

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WILD RICE WITH BUTTERNUT SQUASH, LEEKS, AND CORN



Wild Rice With Butternut Squash, Leeks, and Corn image

This recipe from Bon Appétit (Nov. 2008) makes a great vegetarian (vegan) main or side dish. The first 2 steps can be made a day ahead and chilled.

Provided by blucoat

Categories     One Dish Meal

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 8

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
2 tablespoons butter (or olive oil)
1 1/2 cups finely chopped leeks (white part only)
1 1/2 cups frozen white corn kernels, thawed
1 tablespoon chopped fresh Italian parsley

Steps:

  • 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.
  • Preheat oven to 350°F 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.
  • 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.

Nutrition Facts : Calories 188.9, Fat 7, SaturatedFat 2.1, Cholesterol 6.1, Sodium 375, Carbohydrate 29.2, Fiber 3.2, Sugar 2.8, Protein 4.9

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