Wild Rice with Butternut Squash, Leeks, and Corn
Wild Rice with Butternut Squash, Leeks, and Corn is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Rinse rice in strainer under cold water; drain.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionRinse 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.
Spread on rimmed baking sheet to cool.
Transfer to bowl.
DO AHEAD: Can be made 1 day ahead.
Cover and chill.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.