Okra Tomato Pilaf Limping Susan In The Pressure Cooker Recipes

LIMPIN SUSAN

Steps:

• In a skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Remove the bacon to drain on paper towels. Add the shrimp to the bacon fat and cook until just barely seared, about 4 minutes. Remove to a separate plate. Melt the butter in the skillet over medium heat and add the oil. Stir in the onion and garlic. Cook until starting to soften, 2 to 3 minutes, then add the okra to the skillet and cook for 5 minutes. Stir in the lemon juice (this will help cut the slime). Stir in the rice and saute until the onion is lightly browned, about 3 minutes more. Add chicken stock, salt and pepper and bring to a boil over high heat, stirring to loosen any browned bits in the bottom of the skillet. Reduce the heat to low and add the shrimp back to the skillet. Cover and cook until the rice is tender and cooked through, about 20 minutes. During the last 5 minutes of cooking time, use a fork to stir the bacon into the rice. Fluff and serve.

OKRA PILAF

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.

OKRA AND TOMATOES

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until tomatoes are heated through.
• Garnish with crumbled bacon, if desired.

LIMPIN' SUSAN

Steps:

• Cut the bacon into 1-inch pieces and fry it in a heavy skillet until it is crisp and has rendered most of its fat. Add the okra and onion and saute them in the bacon drippings, stirring occasionally, until the onion is translucent and the okra is tender. Add the rice, water, and salt and pepper and continue to cook for 5 minutes, making sure that all of the ingredients are well mixed. Transfer the rice and okra mixture to top section of a steamer, add water to the bottom, cover, and cook until the rice is fluffy and dry. The cooking times will depend on the type of rice, but this should take between 45 minutes and 1 hour. Serve hot and use a rice spoon, if you have one. In the rest of the world, this is a long-handle stuffed spoon. In rice eating Charleston, it's a rice spoon.

OKRA-TOMATO PILAF FOR THE STOVE TOP (LIMPIN' SUSAN)

Steps:

• Fry the bacon with the onion and garlic in a large saucepan, Dutch oven, or skillet with a tight-fitting lid over low heat so that enough fat is melted to cover the bottom of the pan. If the bacon is lean, add oil.
• Raise the heat to medium-high and fry the okra until tender, about 5 minutes. Add the paprika, salt and pepper and mix well. Add the rice and saute for 2 minutes. The mixture will look very dry.
• Add the tomato, water and thyme and mix well. Cover and cook over medium-low heat until rice is tender, about 20 minutes. Fluff with a fork.

B.J. DENNIS'S OKRA STIR-FRY WITH RICE

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.

PRESSURE-COOKER MUSHROOM RICE PILAF

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add butter. When butter is hot, add rice. Cook and stir rice until lightly browned, 3-5 minutes. Press cancel. Add mushrooms, green onions and garlic. In a small bowl, whisk water and beef base; pour over rice mixture., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally. If desired, serve with additional chopped green onions.

OKRA TOMATO PILAF (LIMPING SUSAN) IN THE PRESSURE COOKER

Steps:

• Fry the bacon in a pressure cooker over medium-low heat so the grease melts and thickly coats the bottom of the pan. Add oil if the bacon is lean.
• Add the okra and raise heat to medium-high. Fry until the okra is tender, about 5 minutes. Add the paprika and mix well.
• Add the rice and saute for 2 minutes. Add the broth and salt. Put the lid and gauge on and bring up to pressure. Time for 16 minutes (for firm rice) to 18 minutes (for soft rice) from the time the gauge begins to rock. Bring down the pressure by running water over the pan sides.