Wild Rice with Butternut Squash, Leeks, and Corn

Wild Rice with Butternut Squash, Leeks, and Corn
Photo by Tim Morris

Ingredients

  • 3 tablespoons olive oil
  • 1 ½ cups frozen white corn kernels
  • 1 tablespoon fresh Italian parsley
  • 1 ½ cups leeks
  • 3 cups 1/2-inch cubes peeled butternut squash
  • 1 ½ cups wild rice
  • 6 tablespoons (3/4 stick) butter
  • + 1 more ingredients
    • 2 teaspoons coarse kosher salt

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 baki...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network