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Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Heat oil in large skillet over medium-high heat. Add leeks; cook until soft and golden, but not brown.
  2. Add squash and corn; cook 5 minutes.
  3. Stir in rice and lemon zest. Cook and stir 2 to 3 minutes or until thoroughly heated.
  4. Salt and pepper to taste.
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