Wild Rice with Butternut Squash Leeks and Corn

Savor the comforting flavors of fall with this vibrant Wild Rice with Butternut Squash, Leeks, and Corn recipe—a wholesome dish that's as nutritious as it is delicious. Featuring nutty wild rice simmered to tender perfection, sweet cubes of caramelized butternut squash, aromatic sautéed leeks, and juicy bursts of fresh corn, this recipe combines hearty textures with warm, savory notes of garlic and thyme. Perfect as a standout side dish or a light vegetarian main, it’s an easy yet elegant way to highlight seasonal produce. Ready in just an hour and packed with wholesome ingredients, this dish offers a beautiful balance of flavors that’s ideal for both weeknight dinners and special occasions.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup wild rice
• 3 cups water
• 2 cups butternut squash
• 1 large leeks
• 1 cup fresh corn kernels
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic
• 1 teaspoon fresh thyme leaves
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

Rinse the wild rice under cold water and set aside.

Step 2

In a medium saucepan, bring 3 cups of water to a boil. Add the wild rice and a pinch of salt. Lower the heat, cover, and let it simmer for 40-45 minutes, or until the rice is tender and some grains have split open. Drain any excess water and set the rice aside.

Step 3

While the rice is cooking, peel and cube the butternut squash into 1/2-inch pieces. Chop the leeks (white and light green parts only) into thin rounds, and rinse thoroughly to remove any grit. Mince the garlic cloves.

Step 4

Heat the olive oil in a large skillet over medium heat. Add the leeks and sauté for 3-4 minutes, or until softened.

Step 5

Add the cubed butternut squash to the skillet. Sprinkle with thyme, salt, and black pepper. Cook for 8-10 minutes, stirring occasionally, until the squash starts to soften and caramelize.

Step 6

Add the fresh corn kernels and minced garlic to the skillet. Cook for an additional 5 minutes, or until the corn is tender and the squash is fully cooked.

Step 7

Add the cooked wild rice to the skillet and gently toss everything together to combine. Cook for another 2-3 minutes to warm the rice through and meld the flavors.

Step 8

Taste and adjust seasoning if needed. Serve warm as a side dish or enjoy it as a light standalone meal.

Nutrition Facts

Serving size	(1680.1g)

Amount per serving	% Daily Value*
Calories	1246.4

Total Fat 33.4g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1297.6mg	0%
Total Carbohydrate 228.9g	0%
Dietary Fiber 32.2g	0%
Total Sugars 26.6g
Protein 35.9g	0%

Vitamin D 0IU	0%
Calcium 323.5mg	0%
Iron 9.5mg	0%
Potassium 2517.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.1%

Protein: 10.6%

Carbs: 67.3%