RCI-RC.006.0003.001
Algonquian Three Sisters Rice
Wild rice, yellow squash, zucchini and lima beans plus tons of other veggies make this rice dish extremely nutritious.
Prep20 min
Cook12 min
Total32 min
Servings4
Difficultyadvanced
Ingredients
- 3 cups
- long grain brown or wild rice1 cup
- 1 pinch
- yellow squash1 mediumcubed
- zucchini squash1 mediumcubed
- of baby lima beans2 cups
- of whole-kernel corn2 cups
- red bell pepper1 unitroasted and cut into bite-sized strips
- green bell pepper1 unitroasted and cut into bit-sized strips
- sunflower seed or corn oil¼ cup
- garlic3 clovesfinely diced
- 1 cup
- ½ cup
- ¼ tsp
- ¼ tsp
Method
1
Bring chicken stock or water to a boil in a large pot over medium-high heat. Add wild or brown rice and a pinch of coarse salt, then reduce heat to low and cover with a lid.
45 minutes
2
While rice cooks, heat sunflower seed or corn oil in a large skillet over medium heat. Add diced onion and garlic, stirring frequently until softened and fragrant, about 5 minutes.
3
Add yellow squash and zucchini to the skillet and cook, stirring occasionally, until they begin to soften, approximately 8 minutes.
4
Stir in baby lima beans and whole-kernel corn, combining well with the squash and aromatics.
5
Add roasted red bell pepper strips and roasted green bell pepper strips to the skillet, folding them gently into the vegetable mixture.
6
Sprinkle white pepper and paprika over the vegetables, stirring to distribute the seasonings evenly throughout.
7
When rice has finished cooking and is tender (approximately 45 minutes), fluff it with a fork and fold the vegetable mixture into the rice, gently combining until evenly distributed.
8
Fold chopped fresh parsley into the rice and vegetable mixture just before serving. Taste and adjust seasoning with additional salt and pepper as needed.
9
Transfer to a serving dish and serve warm, allowing each portion to showcase the balanced flavors of corn, beans, and squash inspired by the traditional Three Sisters agricultural practice.