Wild Rice with Butternut Squash, Leeks, and Corn

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

Ingredients

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

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


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network