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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Algonquian Three Sisters Rice

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

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

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	210.1

Total Carbs	30.5 g

Dietary Fiber	5.1 g

Sugars	3.6 g

Total Fat	6.8 g

Saturated Fat	0.9 g

Unsaturated Fat	3.9 g

Potassium	278.4 mg

Protein	8.2 g

Sodium	155.0 mg

Dietary Exchanges 6.8 Fat, 0.8 Vegetables, 1.6 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

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.