BUTTER BEAN RISOTTO WITH CHARD AND FRIED OKRA
Categories Bean Vegetarian Quick & Easy High Fiber Dinner Deep-Fry Okra Chard Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- For fried okra:
- Preheat oven to 375°F. Place okra in small bowl; pour buttermilk over. Let stand 15 minutes. Drain off buttermilk.
- Place cornmeal in medium bowl. Mix in salt and pepper. Add okra; toss to coat.
- Heat oil in small saucepan over medium-high heat. Add okra; sauté until brown on all sides, about 4 minutes. Transfer to baking sheet. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 5 minutes before using.
- For risotto:
- Heat oil in heavy medium skillet over medium heat. Add chard and toss until wilted and tender, about 3 minutes. Season with salt and pepper. Set aside.
- Bring broth to simmer in large saucepan over medium heat. Reduce heat to very low and keep broth warm.
- Melt 1 tablespoon butter in medium saucepan over medium heat. Add onion; sauté until soft but not brown, about 2 minutes. Add rice; stir to coat well, about 3 minutes. Add wine; simmer until wine evaporates, stirring constantly, about 1 minute. Add 1 cup broth. Simmer until absorbed, stirring almost constantly, about 2 minutes. Continue to add broth, 1/2 cup at a time, simmering until broth is absorbed each time and rice is creamy and just tender, stirring almost constantly, about 18 minutes longer. Mix in chard, then beans, 1 tablespoon Parmesan, and 1 tablespoon butter. Season risotto with salt and pepper.
- Divide risotto among bowls; sprinkle with okra. Pass more Parmesan alongside.
MATT'S BEAN CHILI WITH OKRA
While away from home, my husband learned how to cook. The one thing that he prides himself the most on is his chili with okra. I do have to say that even the mention of it makes my mouth water. There isn't a special ingredient or really anything unusual about the dish. It's just good.
Provided by Kitty
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 3h10m
Yield 10
Number Of Ingredients 15
Steps:
- Heat a large stockpot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes.
- While the beef is browning, coat okra in beaten eggs and toss in flour. Set aside.
- Drain and discard grease from the beef. Stir black beans, kidney beans, tomatoes, corn, cinnamon, cumin, chili powder, cayenne, brown sugar, and salt into the pot. Bring to a boil; continue to boil for 30 minutes. Reduce heat, cover, and let simmer for 2 hours.
- While chili simmers, heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry okra in the hot oil until browned, about 5 minutes, working in batches as needed. Set fried pieces on paper towels to drain and let rest.
- Serve chili in bowls with fried okra on top for a nice added crunch.
Nutrition Facts : Calories 358.7 calories, Carbohydrate 45.1 g, Cholesterol 65.6 mg, Fat 12.1 g, Fiber 9.4 g, Protein 18.6 g, SaturatedFat 3.2 g, Sodium 938.2 mg, Sugar 4 g
RISOTTO WITH CHARD AND PANCETTA
This satiny risotto uses an entire bunch of chard, both stems and leaves, which gives texture and color to the tender grains of rice. Pancetta, crisped up in the pan, adds a savory, brawny crunch that contrasts with the sweetness of the shallots or onion. Red chard turns the rice a subtle shade of pink, but Swiss or rainbow chard will work equally well. And don't neglect that squeeze of fresh lemon juice right at the end; it brightens everything up.
Provided by Melissa Clark
Categories grains and rice, vegetables, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine pancetta and oil in a large skillet and turn the heat to medium. Cook until fat has rendered and the pancetta is golden brown and crisp, stirring occasionally, 5 to 10 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate.
- Add butter to the skillet and let melt over medium heat. Stir in shallot and cook until translucent, 3 to 5 minutes. Add chard stems and garlic, and cook until fragrant and golden, 2 minutes.
- Stir in rice and 1 teaspoon salt, and cook until rice is opaque and smells slightly toasted, 3 to 5 minutes.
- Stir in wine and cook until it's absorbed, about 3 minutes. Add stock, about 1/2 cup at a time, stirring occasionally, until the rice is cooked through but still has a slight bite, 20 to 27 minutes.
- Add lemon zest and stir until well distributed. Stir in chard leaves and cook until softened, stirring occasionally, 5 minutes longer. If the risotto is too thick, stir in a little water or some more broth (do this until the level of creaminess pleases you; perfect risotto texture is subjective). Stir in Parmesan, then taste and add more salt, if needed.
- Spoon immediately into individual bowls. Sprinkle pancetta on top and finish with more Parmesan and black pepper, if you'd like. Serve with lemon wedges on the side for squeezing.
OKRA AND BUTTER BEAN STEW
This stew is adapted from my mom's down-home Louisiana recipe, and it turns okra-haters into okra-lovers. Guaranteed. -Kaya Mack, Wichita Falls, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings (1 cup each).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook bacon and sausage over medium heat until bacon is crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. , Cook onion and green peppers in the drippings until tender. Stir in the water, beans, tomatoes, tomato paste, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add bacon and sausage; cook 10 minutes longer., Stir in okra. Cover and cook for 8-10 minutes or until okra is tender. Serve with rice if desired.
Nutrition Facts : Calories 252 calories, Fat 14g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 901mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 7g fiber), Protein 12g protein.
CORN RISOTTO WITH OKRA AND SHIITAKE MUSHROOMS
Provided by Molly O'Neill
Categories dinner, weekday, main course, side dish
Time 1h
Yield Five servings
Number Of Ingredients 13
Steps:
- Combine the corn and the milk in a large saucepan over medium heat and cook at a low simmer for 30 to 40 minutes, stirring occasionally to prevent the milk from scorching. Drain off the milk and reserve it. Place the corn in a food processor and process for 30 seconds. Set aside.
- Melt the butter in a medium saucepan. Add the shallots, carrots, celery and leek and saute until tender. Stir in the corn, 1 cup of the reserved milk, chili powder and Parmesan. Add salt to taste. Keep warm.
- Grill or saute the okra and mushrooms until tender. Divide the risotto among 5 plates. Garnish with the okra and mushrooms and serve immediately.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 6 grams, Carbohydrate 81 grams, Fat 16 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1395 milligrams, Sugar 21 grams, TransFat 0 grams
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BUTTER BEAN RISOTTO WITH CHARD AND FRIED OKRA RECIPE
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- Preheat oven to 375°F. Place okra in small bowl; pour buttermilk over. Let stand 15 minutes. Drain off buttermilk.
- Heat oil in small saucepan over medium-high heat. Add okra; sauté until brown on all sides, about 4 minutes. Transfer to baking sheet. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 5 minutes before using.
- Heat oil in heavy medium skillet over medium heat. Add chard and toss until wilted and tender, about 3 minutes. Season with salt and pepper. Set aside. Bring broth to simmer in large saucepan over medium heat. Reduce heat to very low and keep broth warm.
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