Wild Rice with Butternut Squash, Leeks + Corn

Wild rice is an ancient varietal of an aquatic grain with a nutty flavor and is richer in protein than most other grains (12% by weight). It is a good source of Niacin (vitamin B-3), minerals such as calcium and phosphorous, as well as dietary fiber and complex carbs that provide clean-burning, long-term energy.

Yields: 6 servings


1-1/2 cups wild rice
6 cups veggie stock (homemade is best!)
2 bullion cubes (sodium-free and organic if possible),
2 teaspoons sea salt

3 cups butternut squash, peeled and cut into 1-inch cubes
2 tablespoons olive oil

2 tablespoons olive oil or Earth Balance organic margarine
1-1/2 cups leeks, cleaned and chopped (white and pale green part)
1/4 cup veggie stock or water
1-1/2 cups organic corn (fresh is best, though frozen may be used)
1/2 cup chopped parsley


Place wild rice, stock, bullion cubes, and salt in a sauce pan and bring to a boil. Reduce heat to low and simmer for 45 minutes.
Preheat oven to 350°F.
Toss cubed butternut squash with olive oil and spread on a baking sheet or glass casserole dish. Bake for 15 minutes or until squash is easily pierced with a fork. Stir once or twice during baking to ensure even results.
In a skillet, heat olive oil or Earth Balance organic margarine. Add leeks. Saute for about 7 minutes, adding 1/4 cup water or stock as you go.
Add corn and cook another 2 minutes. If using olive oil, add a pinch of stock as this cooks (if using Earth Balance, no need).
If there is still a bit of liquid when the wild rice is finished cooking, scoop out the rice with a slotted spoon.
Mix together wild rice, butternut squash and leeks. Season with olive oil, salt and pepper to taste. Add parsley and you are good to go.


Serve warm.


Store leftovers in a tightly sealed container in the fridge for up to 3 days

Tagged:   gluten-free plant-based recipes