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Wild Rice with Butternut Squash, Leeks, and Corn

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant wild rice with butternut squash and leeks is a wonderful example of a hearty vegetarian dish that celebrates seasonal flavours. The earthy, nutty profile of the wild rice provides a sophisticated base for the natural sweetness of the roasted squash and the delicate, buttery finish of the leeks. Brightened with golden kernels of corn and fresh Italian parsley, it offers a beautiful contrast of textures and colours that looks stunning on any dinner table.

Suitable as either a nutritious main course or a substantial side dish, this recipe is particularly convenient for entertaining as the rice and squash can be prepared in advance. Whether you are serving it for a Sunday lunch or as a wholesome midweek meal, it provides a satisfying, fibre-rich option that is both comforting and elegantly presented.

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Ingredients for Wild Rice with Butternut Squash, Leeks, and Corn

  • 275g wild rice (about 250g )

  • 2 teaspoons coarse kosher salt

  • 675g 1/2-inch cubes peeled butternut squash (from 2.5kg squash)

  • 45ml olive oil

  • 90ml (3/4 stick) butter, divided

  • 350g finely chopped leeks (white part only)

  • 350ml frozen white corn kernels, thawed

  • 1 tablespoon chopped fresh Italian parsley

How to make Wild Rice with Butternut Squash, Leeks, and Corn

Rinse rice in strainer under cold water; drain. Bring 1450ml 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.

Preheat oven to 177°C. Oil rimmed baking sheet. Toss squash cubes and 45ml 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.

Melt 60ml butter in large skillet over medium heat. Add leeks and 180ml water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter and parsley. Season with salt and pepper. Transfer to bowl and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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