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

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

Servings

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 chopped 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.