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Okra Pilaf

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: International
Keyword: Food Recipes, Pleasures, Veggies
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.