
Wild Rice and Acorn Squash Salad
Ingredients (9)
- 2 cups uncooked wild rice
- 1 acorn squash, peeled and cubed (reserve and roast seeds)
- 2 leeks, diced
- 3-4 ears sweet corn, chopped off cob
- 1/4 cup unsalted butter
- 2-3 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- A few dashes of hot sauce
- Salt and pepper
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Directions
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