Food recipes
Wild Rice with Butternut Squash, Leeks, and Corn
Wild Rice with Butternut Squash, Leeks, and Corn Ingredients: wild rice, raw salt, table squash, winter, butternut, raw oil, olive, salad or cooking butter, without salt leeks, (bulb and lower leaf-portion), raw corn,...
Wild Rice with Butternut Squash, Leeks, and Corn
Ingredients:
wild rice, raw
salt, table
squash, winter, butternut, raw
oil, olive, salad or cooking
butter, without salt
leeks, (bulb and lower leaf-portion), raw
corn, sweet, white, raw
parsley, fresh
Directions:
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 baking sheet to cool.
Transfer to bowl.
DO AHEAD: Can be made 1 day ahead.
Cover and chill.
Preheat oven to 350F.
Oil rimmed baking sheet.
Toss squash cubes and 3 tablespoons oil in medium bowl.
Spread squash in single layer on prepared sheet; sprinkle with salt and pepper.
Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes.
Transfer squash to bowl.
Cool.
DO AHEAD: Can be made 1 day ahead.
Cover and chill.
Melt 4 tablespoons butter in large skillet over medium heat.
Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes.
Add corn; simmer 2 minutes longer.
Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes.
Stir in 2 tablespoons butter and parsley.
Season with salt and pepper.
Transfer to bowl and serve.
Ingredients:
wild rice, raw
salt, table
squash, winter, butternut, raw
oil, olive, salad or cooking
butter, without salt
leeks, (bulb and lower leaf-portion), raw
corn, sweet, white, raw
parsley, fresh
Directions:
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 baking sheet to cool.
Transfer to bowl.
DO AHEAD: Can be made 1 day ahead.
Cover and chill.
Preheat oven to 350F.
Oil rimmed baking sheet.
Toss squash cubes and 3 tablespoons oil in medium bowl.
Spread squash in single layer on prepared sheet; sprinkle with salt and pepper.
Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes.
Transfer squash to bowl.
Cool.
DO AHEAD: Can be made 1 day ahead.
Cover and chill.
Melt 4 tablespoons butter in large skillet over medium heat.
Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes.
Add corn; simmer 2 minutes longer.
Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes.
Stir in 2 tablespoons butter and parsley.
Season with salt and pepper.
Transfer to bowl and serve.