Wild rice with butternut squash, leeks, and corn from Bon Appétit Magazine, November 2008: Holiday Cooking Special (page 171) by Nancy Oakes and Pamela Mazzola

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roast heritage turkey with bacon-herb butter and cider gravy

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • babyfork on September 28, 2015

    This was a nice side dish for a Thanksgiving buffet. Got some compliments on it. It's very easy and looks pretty and can be served at room temp. The one change I made was to do half wild rice and half regular long grain white rice. I used Uncle Ben's Ready-Made microwave rice and it took 90 seconds to cook. I cooked long grain Texmati rice the night before, but it turned out too gummy so I didn't use it. The Uncle Ben's is a cheat I usually wouldn't take, but it worked out great. Roasted the butternut squash and made the wild rice the night before.

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