Algonquian Three Sisters Rice

From Recidemia
Revision as of 14:56, 1 April 2012 by RealRecipes (talk | contribs) (Text replace - "Contributed by [ Healthy Recipes For Diabetic Friends Y-Group]" to "From "Healthy Recipes For Diabetic Friends Y-Group"<ref>"Healthy Recipes For Diabetic Friends Y-G)
Jump to: navigation, search


Wild rice, yellow squash, zucchini and lima beans plus tons of other veggies make this rice dish extremely nutritious.

  • From "Healthy Recipes For Diabetic Friends Y-Group"[1]
  • Source: Diabetic Gourmet Magazine
  • Yield: 10 servings



  1. In a large, deep pot over medium heat, bring the chicken stock or water to a rolling boil.
  2. Sprinkle in the rice and a pinch of salt, then lower the heat.
  3. Cover and steam for 20 minutes.
  4. Gradually add the squash, lima beans, peppers, and corn; stir well.
  5. Cover and steam for an additional 20 minutes.
  6. While this mixture cooks, warm the oil in a medium cast-iron skillet over medium heat.
  7. 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.
  8. Add the remaining seasonings; stir thoroughly and remove from the heat.
  9. Stirring thoroughly, add these ingredients to the steaming rice and balance the seasonings and liquids.
  10. Steam for a final 5 minutes, covered.
  11. Fluff and serve.