Scale
Ingredients
- 8 oz wild rice
- 4 cups 1/2-inch cubes peeled butternut squash (from 11/2-pound squash)
- 3 cups finely chopped leeks (white part only)
- 2 tablespoons unsalted butter
- 1 teaspoon garlic, chopped
- zest of one lemon
- juice of 1/2 lemon
- 1 tablespoon chopped fresh Italian parsley for garnish
- olive oil
- kosher salt
Instructions
- Preheat oven to 350°F.
- Prepare wild rice according to the package directions. Once it’s cooked, spread on a rimmed baking sheet to cool and then transfer to a bowl.
- Lightly oil a rimmed baking sheet with olive oil.
- Spread squash cubes in single layer on prepared sheet and lightly sprinkle kosher salt.
- Roast the squash cubes just until tender and firm enough to hold their shape when mixed with the rice, about 10 minutes and then allow to cool.
- Heat a large skillet over high heat.
- Once hot reduce the heat to medium and add 2 tablespoons of butter to the skillet.
- Once melted add the leeks and sauté until leeks are tender, about 5-7 minutes.
- Add garlic. Sauté 1-2 minutes more or until fragrant.
- In a large bowl gently combine the rice, butternut squash, and leeks.
- Stir in the lemon zest and and lemon juice.
- Taste and adjust the seasoning with kosher salt.
- Drizzle lightly with olive oil.
- Garnish with chopped parsley.
