Algonquian Three Sisters Rice

Wild rice, yellow squash, zucchini and lima beans plus tons of other veggies make this rice dish extremely nutritious.
 * Contributed by Healthy Recipes For Diabetic Friends Y-Group
 * Source: Diabetic Gourmet Magazine
 * Yield: 10 servings

Ingredients

 * 3 cups chicken stock or water
 * 1 cup long grain brown or wild rice
 * pinch coarse salt to taste
 * 1 medium yellow squash, cubed
 * 1 medium zucchini squash, cubed
 * 2 cups of baby lima beans
 * 2 cups of whole-kernel corn
 * 1 red bell pepper, roasted and cut into bite-sized strips
 * 1 green bell pepper, roasted and cut into bit-sized strips
 * ¼ cup sunflower seed or corn oil
 * 3 cloves garlic, finely diced
 * 1 cup diced onion
 * ½ cup chopped fresh parsley
 * ¼ tsp white pepper
 * ¼ tsp paprika

Directions

 * 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.
 * 3) Cover and steam for 20 minutes.
 * 4) Gradually add the squash, lima beans, peppers, and corn; stir well.
 * 5) Cover and steam for an additional 20 minutes.
 * 6) While this mixture cooks, warm the oil in a medium cast-iron skillet over medium heat.
 * 7) 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.
 * 8) Add the remaining seasonings; stir thoroughly and remove from the heat.
 * 9) Stirring thoroughly, add these ingredients to the steaming rice and balance the seasonings and liquids.
 * 10) Steam for a final 5 minutes, covered.
 * 11) Fluff and serve.