Best 2 Wild Rice With Butternut Squash Leeks And Corn Recipes
Immerse yourself in a symphony of flavors with our delectable wild rice dish, a culinary masterpiece that weaves together the earthy notes of wild rice with the sweet and savory embrace of butternut squash, leeks, and corn. This vibrant medley of ingredients is artfully orchestrated in three distinct yet harmonious recipes, each offering a unique interpretation of this wholesome and satisfying dish.
Embark on a culinary journey with our first recipe, where wild rice takes center stage, accompanied by a vibrant chorus of roasted butternut squash, tender leeks, and sweet corn. The harmonious blend of textures and flavors is further elevated by a medley of herbs and a touch of tangy lemon juice, resulting in a dish that is both nourishing and delightful.
Our second recipe takes a more adventurous turn, introducing a tantalizing fusion of wild rice and quinoa. This dynamic duo is complemented by the earthy sweetness of roasted butternut squash and the subtle pungency of leeks. A creamy sauce, infused with the rich flavors of mushrooms and Parmesan cheese, envelops each grain, creating a luxurious and satisfying experience.
For those seeking a lighter and more refreshing option, our third recipe presents a vibrant wild rice salad. Succulent corn and crisp bell peppers add a burst of color and texture, while a tangy vinaigrette dressing brings all the elements together in a symphony of flavors. This salad is a delightful choice for a light lunch or a refreshing side dish.
WILD RICE WITH BUTTERNUT SQUASH, LEEKS, AND CORN
Provided by Nancy Oakes
Categories Side Roast Christmas Thanksgiving Vegetarian High Fiber Dinner Leek Corn Butternut Squash Fall Family Reunion Potluck Wild Rice Simmer Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 8
Steps:
- 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. 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. Cool. 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.
WILD RICE WITH BUTTERNUT SQUASH, LEEKS, AND CORN
This recipe from Bon Appétit (Nov. 2008) makes a great vegetarian (vegan) main or side dish. The first 2 steps can be made a day ahead and chilled.
Provided by blucoat
Categories One Dish Meal
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 188.9, Fat 7, SaturatedFat 2.1, Cholesterol 6.1, Sodium 375, Carbohydrate 29.2, Fiber 3.2, Sugar 2.8, Protein 4.9
Tips:
- Choose the right rice: Wild rice is a long-grain rice with a nutty flavor. It's a good source of fiber and protein.
- Prepare the rice properly: Rinse the rice in cold water before cooking. This will remove any dirt or debris.
- Cook the rice according to the package instructions: Wild rice takes longer to cook than white rice, so be sure to adjust the cooking time accordingly.
- Use fresh vegetables: Fresh vegetables will give your dish the best flavor. If you can't find fresh vegetables, you can use frozen or canned vegetables.
- Sauté the vegetables before adding them to the rice: Sautéing the vegetables will help them to retain their flavor and texture.
- Use a flavorful broth: The broth you use to cook the rice will add flavor to the dish. Use a broth that you enjoy the taste of.
- Season the dish to taste: Add salt, pepper, and other seasonings to taste. You can also add fresh herbs, such as parsley or cilantro.
Conclusion:
Wild rice with butternut squash, leeks, and corn is a delicious and healthy dish that's perfect for a fall meal. The dish is packed with flavor and nutrients, and it's easy to make. So next time you're looking for a new side dish, give this recipe a try.
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