From late April till the mid of summer is the season for Okra. While usually cooked with tomatoes, a Ladera type of dish, this is a recipe inspired from the south of Unites States where both the Carolina rice as well as the Okra are abundant.
A little of twist is the use of spices and herbs that we use in our part of the world as well as olive oil instead of vegetable oil.
Okra Pilaf
Have a look below at the full recipe. Don’t forget, you can always print it.
Alternatively, you can surf in my Facebook & Instagram pages to explore more mouthwatering recipes.
I hope you enjoy it!
Okra Pilaf
Servings: 6 People
Ingredients
- 250 gr Short Grain Rice , such as Carolina
- 500 gr Vegetable stock , Bouillon
- 500 gr Okra , thickly sliced about 1 cm thickness
- 2 tablespoons Olive Oil
- 1 medium White Onion , finely diced
- 1 clove Garlic , minced
- 1 teaspoon Thyme
- ½ teaspoon Cumin , ground
- ½ teaspoon crushed chili flakes
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- Place a medium size pot and on medium heat and pour the vegetable stock and a minute later add the rice and ½ teaspoon of the salt.
- Bring to a boil, stir, turn the heat to low and cover with the pot lid to steam for about 12 minutes or until the water has evaporated and absorbed. Turn off the heat and leave aside to rest with the pot still covered and with a kitchen towel in between for 10 minutes. Use a non-metallic fork to fluff the rice and keep aside.
- Take a large sauté pan and place on medium fire. Add the oil and heat up for a minute. Add the okra and sauté until a bit browned and slightly soft, stirring frequently, about 5 minutes. Cover the pan with a lid, reduce the heat and allow to steam for 3-4 minutes until soft and tender.
- Add to the pan the onions, garlic, thyme, cumin, chili flakes and cook uncovered for 2 more minutes. Then add the cooked rice, season with the pepper and the reaming ½ teaspoon of salt and stir constantly for 2 more minutes.
