Photo: Joseph Gonzalez
Wild Rice with Butternut Squash, Leeks, and Eggplant Recipe
9 ingredients
3 main courses or 6 sides
openrecipes
Based on a recipe found in Bon Appétit November 2008
Estimated Nutrition (whole recipe, rough)
534
Calories
9g
Protein
26g
Fat
71g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wild Rice | 1 cup cooked (164g) | 166 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 1 1/2-pound squash)
- 6 tablespoons olive oil
- 4 tablespoons (1/2 stick) butter, divided
- 1 1/2 cups finely chopped leeks (white part only)
- 1 1/2 cups 1/2-Inch Cubes Chinese Eggplant, (1 medium eggplant)
- 1/2 cup Dried Cranberries
- 1/2 teaspoon fresh ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes