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Three Sisters Rice Bowl

photo of rice bowl

 3 cups chicken stock
 1 cup uncooked wild rice
 1 pinch Sakari Botanicals coarse salt of your choice
 1 medium yellow squash, cubed
 1 medium zucchini squash, cubed
 2 cups baby lima beans
 2 cups 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 tbsp Seka Hills olive oil
 3 cloves garlic, finely diced
 1 cup diced onion
 ¼ tsp pepper
 ¼ tsp parsley
 ¼ tsp paprika

In a large, deep pot over medium heat, bring the chicken stock 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.