Provided by Eating Well
1. Wash okra, cut off ends and cut it into wheels.
2. Heat oil in a heavy saucepan over medium heat and lightly brown okra for 3 minutes.
3. Add water, scallions, parsley, thyme, garlic, Scotch Bonnet pepper or jalapeño and salt to the pot, bring to a boil and boil for 5 minutes. Add rice and boil gently, uncovered, for 8 to 10 minutes, stirring occasionally.
4. Drain the rice, place it in a large sieve or colander over a pot of boiling water, cover and steam for 5 to 10 minutes, or until tender. Transfer to a serving bowl, taste and adjust seasonings.
Calories 319 Carbohydrates 66 Fat 2 Saturated fat 0
Mono unsaturated fat 1 Protein 7 Cholesterol 0 Fiber 2 Potassium 230
This recipe has been added to the following public cookbooks:
Lara's Recipes,
CARLOS COOK BOOK,
Begona's Cookbook,
EllesCafe Cookbook,
Pam's Cuisines
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Photograph by EatingWell
Find dozens of delicious and nutritious recipes with fresh fruits and vegetables from EatingWell - from Grilled Eggplant Panini to Corn Broccoli Calzones - plus quick fruit desserts to top your meal.
