WILD RICE WITH BUTTERNUT SQUASH, LEEKS AND CORN

WILD RICE WITH BUTTERNUT SQUASH, LEEKS AND CORN image

Yield 4

Number Of Ingredients 8

1 1/2 cups wile rice
2 teaspoons kosher salt
3 cups of 1/2 inch cubes peeled buttternut squash ( 1 1/2 pound squash)
3 tablespoons of olive
6 tablespoons (3/4 stick) butter
1 1/2 cups finely chopped leeks (white part only)
1 1/2 cups frozen white corn kernels, thawed
1 tablespoons chopped fresh Italian parsley

Steps:

- Rince rice under cold water and drain. Bring 6 cups of water to boil and add salt. Add rice, bring to boil, reduce heat. Simmer uncovered until rice grans start to split and are tender, about 45 min. (can do 1 day ahead) - Preheat oven to 350F. Oil rimmed baking sheet, toss squash cubes and 3 tablespoons oil in med bowl. Spread squash in a single layer and sprinkle with salt and pepper. Roast until tender, stirring occationally, about 15 min. - Melt butter in a large skillet over med heat. Add leeks and 3/4 cups water, simmer until tender, 7 min. Add corn, simmer 2 min. Add rice and butternut squash, simmer until heated through and liquid is absorbed, about 4 min. Stir in 2 tablespoons of butter and parsley. Season with salt and pepper.