Algonquian Three Sisters Rice

Source: Enduring Harvests, ©1995 by E. Barrie Kavash was contributed by Marilyn Helton.

A special medley of rice, peppers, and summer squash.

Nutrition Facts
Makes 10 servings
Amount Per Serving
Calories	210.1
Total Carbs	30.5g
Dietary Fiber	5.1g
Sugars	3.6g
Total Fat	6.8g
Saturated Fat	0.9g
Unsaturated Fat	5.9g
Potassium	278.4mg
Protein	8.2g
Sodium	155mg
Dietary Exchanges 1 Fat, 1 1/2 Starch, 1 Vegetable
See the Detailed Nutritional Analysis
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3 cup low fat unsalted chicken broth (or water)
1 cup Rice, wild, dry (or long grain brown rice)
1 pinch kosher salt (or to taste)
1 Squash, summer, all types, fresh, medium , cubed (preferably yellow squash)
1 medium zucchini , cubed
2 cup Beans, lima, baby, frozen
2 cup Corn, yellow, sweet, kernels, fresh
1 medium red bell peppers , roasted & cut into bite-sized strips
1 medium green bell peppers , roasted & cut into bit-sized strips
0.25 cup Oil, sunflower (or corn oil)
3 medium garlic cloves , finely diced
1 cup fresh chopped onion , diced
0.5 cup chopped parsley , fresh
0.25 tsp white pepper
0.25 tsp paprika

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. Cover and steam for 20 minutes.
3 Gradually add the squash, lima beans, peppers, and corn, stir well. Cover and steam for an additional 20 minutes.
4 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.
5 Add the remaining seasonings, stir thoroughly and remove from the heat.
6 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.