Wild Rice with Butternut Squash, Leeks, and Corn

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

Ingredients

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

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

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