This recipe is excellent and has great flavor and texture. I got a lot of compliments on it.
I used a mixture of wild rice and long grain rice last year and it turned out very good. The wild rice and corn give it a nice crunch.
You can use the ready to use wild rice package from Trader Joe’s. It is ready in just two minutes. Can’t be beat!
• 2 cups wild rice (about 9 ounces)
• 3 cups 1/2-inch cubes peeled butternut squash
• 4 tablespoons butter (for Vegan Diet use Earth Balance spread)
• 1 1/2 cups finely chopped shallots
• 1 1/2 cups frozen white corn kernels, thawed
• salt and pepper to taste
• paprika to taste
1- Wash and rinse rice. In saucepan, heat rice, 6 cups water and 1½ tsp salt to boiling. Boil for 1 minute without lid then reduce heat and cove to maintain a steady simmer. Cook until rice is tender and kernels pop open, about 45 to 60 minutes. Uncover and fluff with a fork. Drain and rinse with cold water. Can be made 1 day ahead.
2- Preheat the oven to 400 degrees.
3- Spread the butternut squash on a baking sheet. Spray with Pam olive oil. Sprinkle some salt, pepper and paprika to the squash. Roast just until tender but firm enough to hold shape, stirring occasionally, about 20 minutes. Transfer squash to bowl. Can be made 1 day ahead. Cover and chill.
4- Melt 4 tablespoons butter in large skillet over medium heat and add shallots, sauté till soften, about 7 minutes. Add corn, rice and butternut squash and simmer until heated through and liquid is absorbed. Season it with salt and pepper. Transfer to bowl and serve.
Bon Appétit | November 2008
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