Algonquian Three Sisters Rice
From siksikaboy 16 years ago
- 30 minutes to make
- Serves 10
Three sisters refers in Native American cooking to the three main vegetables used. Corn, beans and squash, To this in this recipe is added rice. Use wild rice to keep authentic.
Ingredients
- 3 c. chicken stock or water shopping list
- 1 c. long grain brown or wild rice shopping list
- 1 pinch coarse salt to taste shopping list
- 1 medium yellow squash, cubed shopping list
- 1 medium zucchini squash, cubed shopping list
- 2 c. of baby lima beans shopping list
- 2 c. of whole-kernel corn shopping list
- 1 red bell pepper, roasted and cut into b; ite-sized strips shopping list
- 1 green bell pepper, roasted and cut into b; it-sized strips shopping list
- 1/4 c. sunflower seed or corn oil shopping list
- 3 cloves garlic, finely diced shopping list
- 1 c. diced onion shopping list
- 1/2 c. chopped fresh parsley shopping list
- 1/4 tsp. white pepper shopping list
- 1/4 tsp. paprika shopping list
How to make it
- Wild rice, yellow squash, zucchini and lima beans plus tons of other
- veggies make this rice dish extremely nutritious. It's also naturally low
- in sugar, so it's an excellent dish for diabetics.
- 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.
- 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 from the heat.
- 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.
The Groups
- Not added to any groups yet!
Reviews & Comments 5
-
All Comments
-
Your Comments