Boistfort Valley Farm
Community Supported Recipe Box

Wild Rice with Squash, Leeks, and Corn


  • 1 1/2 cups wild rice (about 9 ounces)
  • 2 teaspoons coarse kosher salt
  • 3 cups 1/2-inch cubes CAREFULLY peeled acorn squash (from 11/2-pound squash)
  • 3 tablespoons olive oil
  • 6 tablespoons (3/4 stick) butter, divided
  • 1 1/2 cups finely chopped leeks (stem only, not leaves)
  • 1 1/2 cups corn kernels, cut from cob
  • 1 tablespoon chopped fresh Italian parsley


dish: main
season: fall

Rinse rice in strainer under cold water; drain. Bring 6 cups water and 1 teaspoon 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 (be sure to test for doneness before draining -- some varieties take longer than others). 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. 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 min. Stir in 2 tbsp butter and parsley. Season with salt and pepper. Transfer to bowl and serve.

Adapted from Bon Appétit, November 2008, by Nancy Oakes and Pamela Mazzola