3 Sisters Rice

3 Sisters Rice

Class Recipes

Servings: 10 Servings

"3 Sisters" refers in Native American cooking to the three main vegetables used. Corn, beans and squash.

Ingredients

  • 3 c. chicken stock or water
  • 1 c. long grain brown or wild rice
  • 1 pinch coarse salt to taste
  • 1 medium yellow squash, cubed
  • 1 medium zucchini squash, cubed
  • 2 c. of baby lima beans
  • 2 c. of whole-kernel corn
  • 1 red bell pepper, roasted and cut into bite-sized strips
  • 1 green bell pepper, roasted and cut into bite-sized strips
  • 1/4 c. sunflower seed or corn oil
  • 3 cloves garlic, finely minced
  • 1 c. diced onion
  • 1/2 c. chopped fresh parsley
  • 1/4 tsp. pepper
  • 1/4 tsp. paprika

Instructions

1. 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.

2. Gradually add the squash, lima beans, peppers, and corn; stir well. Cover and steam for an additional 20 minutes.

3. 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.

4. 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.

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