Wild Rice with Butternut Squash, Leeks, and Corn
- 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)
- 3 tablespoons olive oil
- 6 tablespoons (3/4 stick) butter, divided
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- 1/2-inch cubes peeled butternut squash (3 cups)
- Corn, frozen white kernels (1 1/2 cups)
- Italian parsley, fresh (1 tablespoon)
- Leeks (1 1/2 cups)
- Cooking & Baking
- Kosher salt, coarse (2 teaspoons)
- Olive oil (3 tablespoons)
- Pasta & Grains
- Wild rice (1 1/2 cups)
- Dairy
- Butter (6 tablespoons)
Preparation
Read recipe preparation on bonappetit.com
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Published November 1, 2008 (4 years ago).
1 person saved this recipe.
