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