Wild Rice with Butternut Squash, Leeks, and Corn

Name: Wild Rice with Butternut Squash, Leeks, and Corn
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 6 Tbsps (3/4 stick) butter, divided; 710 milliliters 1/2-inch cubes peeled butternut squash (from 11/2-pound squash); 2 teaspoons coarse kosher salt; 355 milliliters frozen white corn kernels, thawed; 355 milliliters finely chopped leeks (white part only); 3 Tbsps olive oil; 1 Tbsp chopped fresh Italian parsley; 255 grams 1/2 cups wild rice (about

Wild Rice with Butternut Squash, Leeks, and Corn is a gluten free and vegetarian side dish. This recipe serves 10. One portion of this dish contains about 5g of protein, 12g of fat, and a total of 235 calories. A mixture of rice, parsley, coarse kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Rinse rice in strainer under cold water;drain. Bring 6 cups water and 2 teaspoonscoarse salt to boil in large saucepan.

Ingredients you will need

Water

Rice

Salt

Equipment you will use

Sauce Pan

Sieve

Addrice; bring to boil. Reduce heat; simmeruncovered until rice grains begin to split andare tender but still slightly chewy, about 45minutes.

Ingredients you will need

Grains

Rice

Drain.

Spread on rimmed bakingsheet to cool.

Ingredients you will need

Spread

Transfer to bowl. DO AHEAD:Can be made 1 day ahead. Cover and chill.

Equipment you will use

Bowl

Preheat oven to 350°F. Oil rimmedbaking sheet. Toss squash cubes and 3tablespoons oil in medium bowl.

Ingredients you will need

Squash

Cooking Oil

Equipment you will use

Bowl

Oven

Spreadsquash in single layer on prepared sheet;sprinkle with salt and pepper. Roast justuntil tender but firm enough to hold shape,stirring occasionally, about 15 minutes.

Ingredients you will need

Salt And Pepper

Transfer squash to bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Ingredients you will need

Squash

Equipment you will use

Bowl

Melt 4 tablespoons butter in largeskillet over medium heat.

Ingredients you will need

Butter

Add leeks and3/4 cup water; simmer until leeks are tender,about 7 minutes.

Ingredients you will need

Leek

Water

Add corn; simmer 2minutes longer.

Ingredients you will need

Corn

Add rice and butternutsquash; simmer until heated through andliquid is absorbed, about 4 minutes. Stir in 2tablespoons butter and parsley. Season withsalt and pepper.

Ingredients you will need

Parsley

Butter

Pepper

Rice

Transfer to bowl and serve.

Equipment you will use

Bowl

Some kinds of wildrice take longer to cook than others. The riceis fully cooked when the grains are tenderbut still chewy and beginning to split. Besure to test the rice before draining.

Ingredients you will need

Grains

Rice