This dish honors the “Three Sisters” — corn, beans, and squash — staple crops in many Native American agricultural traditions symbolizing community and harmony. Cooking them in parchment paper reflects balance between nature and modern kitchen craft — no plastic, no aluminum, just clean, sustainable flavor.
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🍴 Ingredients (Serves 4)
2 cups cooked wild rice (a traditional grain of the Ojibwe people)
2 ears fresh corn, kernels cut off
1 small butternut squash, peeled & diced
1 cup black beans, drained and rinsed
1 small red bell pepper, diced
2 tbsp olive oil or melted bison tallow (for an authentic touch)
1 tsp smoked paprika
½ tsp ground sage
1 tbsp maple syrup
Salt & pepper to taste
Fresh cilantro or wild herbs for garnish
4 large sheets parchment paper (from ParchmentPaper.com 😉)
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🔥 Directions
1. Preheat oven to 400°F (200°C).
2. Lay out parchment sheets — about 15x15 inches each.
3. In a bowl, combine wild rice, corn, squash, beans, and bell pepper. Toss with olive oil, paprika, sage, maple syrup, salt, and pepper.
4. Spoon mixture evenly into the center of each parchment sheet.
5. Fold the paper like an envelope or “half-moon”:
Bring edges together above food
Fold down tightly 2–3 times
Twist ends to seal (like a candy wrapper)
6. Place on baking sheet and roast for 25–30 minutes
7. Carefully open packets (watch for steam!) and top with cilantro or wild herbs.
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🌿 Serving Suggestion
Serve alongside grilled salmon, bison steak, or acorn squash soup.
Each parchment packet captures steam and infuses the ingredients naturally — no oil splatter, no mess, and zero aluminum foil.
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💡 Chef’s Tip
Add a drizzle of chile-maple glaze or a spoonful of cranberry compote for a sweet-sour Indigenous twist.