- 1 cup wild rice (about 9 ounces)
- 1 1/2 cups 1/2-inch cubes peeled butternut squash (from 11/2-pound squash)
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 4 tablespoons unsalted butter
- 2 medium sized leeks, cleaned and sliced thinly. Use the white part and just the tender green part
- 1 tablespoon chopped fresh Italian parsley
- salt and pepper to taste
Rinse rice in strainer under cold water; drain. Place rice in a large pot with 4 cups of water in large saucepan. Bring to a boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. If rice still has not popped open but water is gone, add additional water. Some rice will cook faster than others. Taste it. If it is too chewy, it needs to be cooked more. Drain and cool. Transfer to bowl. DO AHEAD: Can be made 1 day ahead.
Preheat oven to 350°F. Place parchment paper or foil on a baking sheet. Spray lightly with food spray such as PAM. Toss squash cubes with olive oil and maple syrup 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 abowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Melt 4 tablespoons butter in large skillet over medium heat. Add leeks and simmer until leeks are tender, about 7 minutes. Add rice and butternut squash; Cook on low heat until heated through. Add parsley. Season with salt and pepper. Transfer to bowl and serve.
Some kinds of wild rice take longer to cook than others. The rice is fully cooked when the grains are tender but still slightly chewy and beginning to split. Be sure to test the rice before draining by taking a few kernels and biting into them. If they are still too chewy, continue to cook a bit longer.