Wild Rice With Butternut Squash, Leeks, and Corn Recipe
This recipe from Bon Appétit (Nov. 2008) makes a great vegetarian (vegan) main or side dish. The first 2 steps can be made a day ahead and chil
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Saucepan
- Fine-mesh sieve
- Baking sheet
- Mixing bowl
- Oven
- Skillet
- Stove
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Serving bowl
- Spoon
- Wooden spoon
- Pastry brush
- Oven mitt
Ingredients
- 1 1/2 cups wild rice (about 9 ounces)
- 2 teaspoons coarse kosher salt
- 3 cups 1/2-inch cubes peeled butternut squash (from 11/2-pound squash)
- 3 tablespoons olive oil
- 2 tablespoons butter (or olive oil)
- 1 1/2 cups finely chopped leeks (white part only)
- 1 1/2 cups frozen white corn kernels, thawed
- 1 tablespoon chopped fresh Italian parsley
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