Skip to content

Wild Rice with Butternut Squash, Leeks & Corn

October 29, 2010

Capping off another great week of Fall inspired dishes with a tasty side dish featuring butternut squash.  I found this recipe for wild rice and knew I had to try it out.  This was my first time cooking with wild rice myself so I was excited about the opportunity to try it out.  I will warn you it takes some time to prepare so please read the recipe thoroughly to determine your plan of attack.



Wild Rice with Butternut Squash, Leeks, and Corn
Yields: 10 Servings

1 1/2 cup Wild rice (about 9 ounces)
2 teaspoon Kosher salt
3 cup Butternut squash (peeled and cut into 1/2-inch cubes from 11/2-pound squash)
3 tablespoon Olive oil
6 tablespoon Butter (divided)
1 1/2 cup Leeks (finely chopped, white part only)
1 1/2 cup Frozen white corn kernels (thawed)
1 tablespoon Fresh parsley (chopped)

1. 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.
2. Preheat oven to 350°F. 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. 3. 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.


Kate’s Tips:

It is unclear why the recipe instructs you to allow the wild rice and squash to cool before proceeding with the rest of the recipe.  I, for one, was a little impatient and planned the execution of the squash, leeks and corn so they all would be finished cooking right when the rice would be ready.  I also used the time to roast off some chicken so dinner could still be ready in a little over 45 minutes.  You are working hands on with the ingredients most of the time, so be prepared!

It is also important to be aware that wild rice has a different texture than traditional rice.  It will still be chewy once it is fully cooked so you will know it is done when the grains start to split.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: