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    You are in: Home / Recipes / Wild Rice With Butternut Squash, Leeks, and Corn Recipe
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    Wild Rice With Butternut Squash, Leeks, and Corn

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    25 mins

    45 mins

    blucoat's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      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.
    3. 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.

    Ratings & Reviews:

    • on January 05, 2010

      45

      This was a good side dish. Easy and quick. I heated it up in the microwave the next day and it was just as good. I made it just as it was written.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Wild Rice With Butternut Squash, Leeks, and Corn

    Serving Size: 1 (110 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 188.8
     
    Calories from Fat 62
    33%
    Total Fat 6.9 g
    10%
    Saturated Fat 2.1 g
    10%
    Cholesterol 6.1 mg
    2%
    Sodium 374.9 mg
    15%
    Total Carbohydrate 29.1 g
    9%
    Dietary Fiber 3.2 g
    12%
    Sugars 2.7 g
    11%
    Protein 4.9 g
    9%

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