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Wild Rice with Butternut Squash, Leeks, and Corn

See full recipe on: Bon Appetit



Ingredients

1 1/2 cups wild rice (about 9 ounces)
2 teaspoons coarse kosher salt
3 cups 1/2-inch cubes peeled butternut squash (from 1 1/2-pound squash)
3 tablespoons olive oil
6 tablespoons (3/4 stick) butter, divided
1 1/2 cups finely chopped leeks (white part only)
1 1/2 cups frozen white corn kernels, thawed
1 tablespoon chopped fresh italian parsley

Nutrition 10 servings

Per Serving % Daily Value
Calories 251
Fat 11g 17%
Carbs 33g 11%
Protein 5g 10%
Fiber 3g 13%
Cholesterol 18mg 6%
Sodium 473mg 19%
     
Fat
Carbs
Protein

Preparation






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