Wild Rice With Butternut Squash, Leeks, and Corn

Submitted by blucoat

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 8
• Serves: 10

ingredients

• 354.88 ml wild rice (about 9 ounces)
• 9.85 ml coarse kosher salt
• 709.77 ml 1/2-inch cubes peeled butternut squash (from 11/2-pound squash)
• 44.37 ml olive oil
• 29.58 ml butter (or olive oil)
• 354.88 ml finely chopped leeks (white part only)
• 354.88 ml frozen white corn kernels, thawed
• 14.79 ml chopped fresh Italian parsley

directions

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. 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. 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.

Reviews

[karenlynn]

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.