WILD RICE WITH BUTTERNUT SQUASH, LEEKS, AND CORN
Provided by Nancy Oakes
Categories Side Roast Christmas Thanksgiving Vegetarian High Fiber Dinner Leek Corn Butternut Squash Fall Family Reunion Potluck Wild Rice Simmer Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 8
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. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- 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. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Melt 4 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 2 tablespoons butter and parsley. Season with salt and pepper. Transfer to bowl and serve.
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M irfan Qalandrani
[email protected]I love this recipe! It's so flavorful and satisfying. I always feel good after eating it.
Rasana Rose
[email protected]This recipe is a staple in my household. It's healthy, delicious, and easy to make.
Pajack Coper
[email protected]I've tried this recipe a few times, and it always turns out perfectly. It's a great go-to recipe for a quick and easy meal.
Dua Azam
[email protected]This is one of my favorite recipes. I make it all the time, and it's always a crowd-pleaser.
Aftab Rehman
[email protected]I made this dish for a potluck, and it was a huge hit. Everyone loved it!
Icon Gazi
[email protected]This was a great recipe for a fall meal. The butternut squash and corn gave it a nice seasonal flavor.
Andre Venter
[email protected]I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Ahmad Warraich
[email protected]I was disappointed with this dish. The butternut squash was undercooked, and the leeks were too tough.
Nazaim Butt
[email protected]This recipe was a bit too complicated for me. I prefer simpler recipes with fewer ingredients.
Tayyab Bilal
[email protected]I found that this dish was a bit too bland for my taste. I added some extra spices, and it was much better.
macaroni cheems
[email protected]The leftovers from this dish were even better than the first night. The flavors had a chance to meld together, and the rice was even more flavorful.
Eva Hawkins Bragado
[email protected]I was impressed with how quickly this dish came together. It's perfect for a busy weeknight meal.
Momentfx Dreamchaser
[email protected]I added some chicken to this dish, and it was amazing. The chicken added a nice protein element and made the dish more filling.
Andrew Bondurant
[email protected]This was a delicious and easy recipe to follow. I will definitely be making it again.
Sasha Bint
[email protected]I'm not a huge fan of wild rice, but this dish changed my mind. It's so flavorful and satisfying.
MY SELFE
[email protected]This recipe is a winner! The combination of wild rice, butternut squash, leeks, and corn is perfect, and the flavors blend together beautifully.