Okra Pilaf Food

OKRA STEW

Steps:

• In a heavy bottomed saute pan over medium-high heat, heat 1 tablespoon olive oil, add the beef and cook for 4-5 minutes without touching. Flip over and cook for an additional 4-5 minutes. Set the beef aside
• In the same pan, add the remaining olive oil along with the garlic, cilantro and onions and cook until soft and fragrant, about 2 minutes.
• Add the frozen okra, salt, pepper and 7 Spice to the garlic cilantro mixture and stir well, coating the okra with the mixture and breaking up the frozen okra. Cook the okra, stirring occasionally until the okra is fully cooked, about 10 minutes.
• Add the tomato paste, fresh cut tomatoes and 4 cups of water to the pan. Then return the beef tips, and mix to incorporate everything together. Lower heat to low and simmer covered for 15 minutes until sauce thickens.
• Serve over traditional Arabic rice pilaf and sprinkle fresh cilantro for garnish.

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 PILAU

Steps:

• Fry bacon in a large non-stick skillet until it is crisp; transfer bacon to a paper-towel lined plate to drain; discard all but 2 tablespoons bacon drippings from skillet.
• Cook okra, onion, and bell pepper in hot bacon drippings over medium-high heat for 5 minutes or until tender, stir frequently.
• Add in rice and remaining ingredients; bring to a boil.
• Cover, lower heat, and simmer 20 minutes or until water is absorbed and rice is tender.
• Take skillet off burner; add in bacon, stir to combine.
• Let sit 5 minutes.

OKRA PILAU

Steps:

• Fry the bacon and ham in a heavy-bottomed pot over medium heat until brown and crisp, about 10 minutes. Stir in the onions and granulated garlic and sauté, stirring frequently, for 5 minutes, or until the onions are tender. Add the okra and sauté for 5 to 10 minutes. Remove the okra mixture and reserve.
• Add the stock to the pot and bring to a boil. Add the rice, salt and pepper and bring to a simmer. Cover and simmer for 20 to 25 minutes, or until the rice is tender. Add the okra mixture, incorporate thoroughly and heat through. Fluff with a fork and serve.

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.