Post by Okwes on Mar 7, 2008 13:32:46 GMT -5
Algonquian Three Sisters Rice Servings: 10
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
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 mins. Gradually add the squash, lima
beans, peppers, and corn; stir well. Cover and steam for an additional
20 mins.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 mins until garlic and onions are just glistening
and translucent, but not brown. Add the remaining seasonings; stir
thoroughly and remove fromthe heat.Stirring thoroughly, add these
ingredients to the steaming rice and balance the seasonings and liquids.
Steam for a final 5 mins covered. Fluff and serve.
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
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 mins. Gradually add the squash, lima
beans, peppers, and corn; stir well. Cover and steam for an additional
20 mins.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 mins until garlic and onions are just glistening
and translucent, but not brown. Add the remaining seasonings; stir
thoroughly and remove fromthe heat.Stirring thoroughly, add these
ingredients to the steaming rice and balance the seasonings and liquids.
Steam for a final 5 mins covered. Fluff and serve.