Wild Rice With Butternut Squash, Leeks, And Corn

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 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 ( part only)
• 1 1/2 cups frozen corn kernels, thawed
• 1 tablespoon chopped fresh italian parsley

Recipe

• 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 2 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 parsley. season with salt and pepper. transfer to bowl and serve.