Post by Okwes on Jan 13, 2008 18:06:28 GMT -5
Algonquian Three Sisters Rice
Categories: Native, Grains, Side dish, Beans, Chicken
Yield: 10 Servings
3 c Chicken stock or water
1 c Brown or wild rice
pn Coarse salt
1 md Yellow squash; cubed
1 md Zucchini squash; cubed
2 c Baby lima beans
2 c Whole kernel corn
1 Red bell pepper; roasted &
-cut into strips
1 Green bell pepper; roasted &
-cut into strips
1/2 c Sunflower seed oil
3 cl Garlic; minced
1 c Onion; diced
1/2 c Parsley; chopped
1/2 c Scallion; chopped
1/4 ts White pepper
1/4 ts 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 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.
Enduring Harvests Native American Foods and Festivals for Every
Season by E. Barrie Kavasch
Scanned and formatted for you by The WEE Scot -- paul macGregor
From: Paul Macgregor Date: 03-27-96
Categories: Native, Grains, Side dish, Beans, Chicken
Yield: 10 Servings
3 c Chicken stock or water
1 c Brown or wild rice
pn Coarse salt
1 md Yellow squash; cubed
1 md Zucchini squash; cubed
2 c Baby lima beans
2 c Whole kernel corn
1 Red bell pepper; roasted &
-cut into strips
1 Green bell pepper; roasted &
-cut into strips
1/2 c Sunflower seed oil
3 cl Garlic; minced
1 c Onion; diced
1/2 c Parsley; chopped
1/2 c Scallion; chopped
1/4 ts White pepper
1/4 ts 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 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.
Enduring Harvests Native American Foods and Festivals for Every
Season by E. Barrie Kavasch
Scanned and formatted for you by The WEE Scot -- paul macGregor
From: Paul Macgregor Date: 03-27-96