Algonquian Three Sisters Rice

Ingredients

• 3 cups chicken stock or water
• 1 cup long grain brown or wild rice
• Pinch coarse salt to taste
• 1 medium yellow squash, cubed
• 1 medium zucchini squash, cubed
• 2 cups of baby lima beans
• 2 cups of whole-kernel corn
• 1 red bell pepper, roasted & cut into bite-sized strips
• 1 green bell pepper, roasted & cut into bit-sized strips
• 1/4 cup sunflower seed or corn oil
• 3 cloves garlic, finely diced
• 1 cup diced onion
• 1/2 cup chopped fresh parsley
• 1/4 tsp white pepper
• 1/4 tsp paprika

Directions

1. In a large, deep pot over medium heat, bring the chicken stock or water to a rolling boil. Sprinkle in the rice and a pinch of salt, then lower the heat. Cover and steam for 20 minutes. Gradually add the squash, lima beans, peppers, and corn; stir well. Cover and steam for an additional 20 minutes.
2. While this mixture cooks, warm the oil in a medium cast-iron skillet over medium heat. Add the garlic and onions, stirring briskly and cooking for about 5 minutes until garlic and onions are just glistening and translucent, but not brown. Add the remaining seasonings; stir thoroughly and remove fromthe heat.
3. Stirring thoroughly, add these ingredients to the steaming rice and balance the seasonings and liquids. Steam for a final 5 minutes, covered. Fluff and serve.

Recipe Yield: Prep Time: 15 Minutes - Cost: $``Servings: 10 - Difficulty Level: 2

Source: Enduring Harvests: A Treasury of Native American Foods For Every Season

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