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Wild Rice with Butternut Squash and Leeks
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Yield:
Serves
8
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Ingredients
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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
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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.
Nutrition
Serving Size:
1 cup
Calories:
198
Sugar:
4 g
Sodium:
167.4 mg
Fat:
5.2 g
Saturated Fat:
2.1 g
Trans Fat:
0 g
Carbohydrates:
35.5 g
Fiber:
3.9 g
Protein:
5.5 g
Cholesterol:
7.6 mg
Find it online
:
https://lifeatthetable.com/wild-rice-and-butternut-squash-leeks/
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