OKRA RICE
A co-worker and good friend introduced me to this recipe but never gave exact amounts so I worked to get it just right to share with you. It is so good!
Provided by NCREE
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain grease and set aside for later use. Crumble bacon and set aside.
- In the same skillet, saute onion in a small amount of reserved bacon grease over medium high heat until tender, about 3 minutes. Add crumbled bacon, sliced okra, and chicken broth. Reduce heat and simmer until okra is tender and falling apart, about 15 minutes. Stir in rice and water. Cover, and simmer for 20 minutes, or until fluffy.
Nutrition Facts : Calories 280.8 calories, Carbohydrate 32.3 g, Cholesterol 27.5 mg, Fat 10.8 g, Fiber 2.4 g, Protein 13 g, SaturatedFat 3.5 g, Sodium 582.7 mg, Sugar 1.7 g
SKILLET OKRA AND RICE
This is from a March 1994 Betty Crocker cookbooklet. My garden is doing great and I was looking for new and different ways to prepare okra. This is a nice low-fat version.
Provided by PaulaG
Categories Rice
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a 10-inch nonstick skillet, heat the oil over medium-high heat.
- Add the rice and cook about 3 minutes, stirring frequently or until lightly brown.
- Add the onion, bell pepper and garlic; cook 5 minutes, stirring frequently, or until onion begins to soften.
- Stir in remaining ingredeints except for the okra.
- Heat to boiling, reduce heat; cover and simmer until rice is tender.
- Add the okra, cover and simmer 10 minutes longer or until okra is tender.
- Remove bay leaf and serve.
Nutrition Facts : Calories 153.2, Fat 2.5, SaturatedFat 0.5, Cholesterol 1.6, Sodium 92.8, Carbohydrate 28.6, Fiber 4, Sugar 4.4, Protein 5.2
B.J. DENNIS'S OKRA STIR-FRY WITH RICE
Limpin' Susan is often called the wife of Hoppin' John, the pilau of peas and rice that Gullah cooks have made for generations in the South Carolina Sea Islands and Lowcountry, and that is also common in the Caribbean. Like Hoppin' John, the dish takes many forms depending on whose kitchen you grew up in. Some recipes start with fried bacon and end with washed long-grain rice, onions and okra steaming over simmering water for 45 minutes. Others call for simmering everything in chicken stock, or mixing chicken broth and cornstarch, then mixing the broth into cooked rice. B.J. Dennis, a Charleston chef, likes his Limpin' Susan more like a dry stir-fry, akin to what one might eat in Trinidad. The rice is cooked ahead of time, so liquid is fully absorbed and the grains remain distinct. This recipe is vegetarian, although Mr. Dennis likes to toss in a handful of chopped shrimp when the onions are softening.
Provided by Kim Severson
Categories dinner, weekday, grains and rice, main course, side dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Pour oil into an 8-inch skillet, adding more, if needed, to make sure it coats the entire bottom of the pan. Heat over medium to medium-high heat and add the okra. Cook, stirring occasionally, until okra is slightly browned and tender, about 4 minutes. Cover to allow okra to steam for a bit, until tender, about 1 to 4 minutes more.
- Add everything else but the rice and cook for 2 minutes more, stirring frequently. Increase heat to high and add rice, stirring gently but constantly for about 2 minutes. If you want the rice to brown. like fried rice, you can cook the mixture longer. Taste frequently, and add more seasoning and oil throughout the process as needed. Serve hot.
Nutrition Facts : @context http, Calories 686, UnsaturatedFat 13 grams, Carbohydrate 125 grams, Fat 15 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 299 milligrams, Sugar 3 grams, TransFat 0 grams
OKRA PILAF
This is my very favorite rice recipe. I've served it many times and it's always received rave reviews. I hope you will enjoy it as much as I do.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook the bacon until crisp; remove with a slotted spoon to paper towel to drain. Saute onion and green pepper in drippings for 6-8 minutes or until tender. , Stir in the okra, tomatoes, salt if desired and pepper; cook over medium heat for 5 minutes. Add rice; cook for 10-15 minutes or until okra is tender and liquid is absorbed. Crumble bacon; stir into rice mixture.
Nutrition Facts : Calories 134 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 97mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
PAN-FRIED OKRA
As one of the most respected cooks in America's Lowcountry region, Emily Meggett knows a thing or two about taking humble ingredients and transforming them into an irresistible plate of food. Such is the case for the matriarch's pan-fried okra, from her cookbook "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island" (Abrams, 2022), a book that I co-wrote. Her recipe is constructed around the use of fresh, seasonal okra pods. Mrs. Meggett dismisses what she views as the excessive use of dairy-based cornmeal batters in restaurant versions of fried okra; instead, she lightly coats her okra, allowing the beauty and taste of the vegetable to shine in each mouthful.
Provided by Kayla Stewart
Categories dinner, easy, snack, vegetables, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Wash the okra, and place aside, leaving the okra slightly wet. Cut the okra crosswise into 1/2-inch pieces and place in a large bowl. Season the okra with the salt, adding more to taste.
- Pour the cornmeal over the okra. Using both hands, firmly grip the bowl, and shake it until all the okra pieces are coated. If too dry, add a little water, 1 tablespoon at a time, and, if needed, more cornmeal can be added. Lightly press the okra with your hands, making sure that the cornmeal sticks to the okra. Toss the okra again. All the pieces should be coated evenly, with a light layer of cornmeal - but the okra shouldn't be obscured.
- In a large cast-iron skillet, heat the oil over medium-high. You can determine if the oil is ready by dropping a pinch of cornmeal into it; the oil should sizzle, but not smoke. (If it's not hot enough, the okra will soak up the oil.)
- Once the oil is ready, working in two batches to avoid crowding, drop half the okra into the hot oil and cook it, stirring occasionally, for about 5 minutes, until golden and crisp. Using a slotted spoon or spider, remove the okra to a plate covered with a paper towel to drain excess oil. Repeat with remaining okra, and serve immediately.
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- Saute the onions with olive oil for a few minutes over medium heat. Then add the bell pepper and garlic and cook for 2 more minutes, until the vegetables begin to soften.
- Add the scallions, parsley, dried herbs, turmeric, and red pepper flakes. Cook for 1 minute, mixing to incorporate.
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From sidechef.com
Reviews 1Servings 6Cuisine CaribbeanTotal Time 1 hr
- Heat the Coconut Oil (1 tablespoon) in a heavy wide pan on a low heat, then add the Onion (1), Garlic (3 clove), Scallion (1), Fresh Parsley (1 tablespoon), Saffron Threads (10), Fresh Thyme (5 sprig), Red Bird's Eye Chili Pepper (1), and Freshly Ground Black Pepper (1/4 teaspoon). Stir and cook on low for about 3 minutes.
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- Then it’s just a matter of adding everything else to the pot: Water (2 cup), Coconut Milk (1 1/2 cup), Okra (12) and Salt (3/4 teaspoon).
- Turn the heat up and bring to a boil. As it starts to bubble, drop the heat down to low, cover and allow to cook until the rice is plump and tender and all the liquid is gone. It will take around 15 minutes.
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