Wild Rice with Butternut Squash, Leeks, and Eggplant

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3 main courses or 6 sides Easy
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Ingredients (9)

  • 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)
  • 6 tablespoons olive oil
  • 4 tablespoons (1/2 stick) butter, divided
  • 1 1/2 cups finely chopped leeks (white part only)
  • 1 1/2 cups 1/2-Inch Cubes Chinese Eggplant, (1 medium eggplant)
  • 1/2 cup Dried Cranberries
  • 1/2 teaspoon fresh ground black pepper

Summary

Based on a recipe found in Bon Appétit November 2008

Instructions

  1. 1Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons 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. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  2. 2Preheat 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. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  1. 1Add 3 Tablespoons oil to large skillet over medium heat. Add eggplant and toss in pan to distribute oil over all sides of eggplant. cook till browned, about 5 minutes. Remove eggplant from pan and set aside.
  2. 2Melt 4 tablespoons butter in the same pan used for eggplant over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 9 minutes. . Add rice, eggplant, Dried cranberries and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in parsley. Season with salt and pepper. Transfer to bowl and serve.
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