Wild Rice with Butternut Squash, Leeks, and Corn recipes

Wild Rice with Butternut Squash, Leeks, and Corn recipes
8 Ingredients
  • 1 1/2 cups wild rice (about 9 ounces)
  • 2 teaspoons coarse kosher salt
  • 3 cups 1/2-inch cubes peeled butternut squash (from 11/2-pound squash)
  • 3 tablespoons olive oil
  • 6 tablespoons (3/4 stick) butter, divided
  • 1 1/2 cups finely chopped leeks (white part only)
  • 1 1/2 cups frozen white corn kernels, thawed
  • 1 tablespoon chopped fresh Italian parsley
Nutrition
242
12% daily value
10 servings
                                       
                                            low-​sugar, vegetarian, gluten-​free
     

Fat

18% 12

Saturated

25% 5

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

10% 31

Carbs (net)

- 28

Fiber

13% 3

Sugars

- 3

Sugars, added

- 0

Protein

10% 5

Cholesterol

6% 18

Sodium

11% 267

Calcium

4% 37

Magnesium

16% 69

Potassium

7% 343

Iron

7% 1

Zinc

16% 2

Phosphorus

22% 151

Vitamin A

33% 297

Vitamin C

12% 11

Thiamin (B1)

8% 0

Riboflavin (B2)

7% 0

Niacin (B3)

17% 3

Vitamin B6

17% 0

Folate equivalent (total)

11% 45

Folate (food)

- 53

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

1% 0

Vitamin E

12% 2

Vitamin K

14% 17
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