Okra Rice And Hominy Soup Food

OKRA, RICE AND HOMINY SOUP

Steps:

• Combine the rice, water and 1/2 teaspoon of salt in a medium saucepan and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat and let stand for 10 minutes. Meanwhile, cook the okra according to the package directions.
• Place the chicken broth in a large saucepan over medium heat. When hot, stir in the rice, okra, hominy, jalapeno, 1 teaspoon of salt and pepper. Lower heat.
• Combine the cumin seeds, 1/4 teaspoon of salt and pepper. Flatten the pork slices with the palm of your hand and coat each slice on both sides with the spice mixture. Brush a medium-size nonstick skillet with the olive oil and place over medium-high heat. When hot, add the pork and cook just until cooked through, about 45 seconds per side. Remove pork from the pan and julienne it.
• Divide the soup among 4 bowls. Top with the pork and sprinkle with cilantro. Serve immediately.

OKRA RICE

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain grease and set aside for later use. Crumble bacon and set aside.
• In the same skillet, saute onion in a small amount of reserved bacon grease over medium high heat until tender, about 3 minutes. Add crumbled bacon, sliced okra, and chicken broth. Reduce heat and simmer until okra is tender and falling apart, about 15 minutes. Stir in rice and water. Cover, and simmer for 20 minutes, or until fluffy.

CHICKEN SOUP WITH WILD RICE AND HOMINY

Steps:

• Cook the rice according to package directions; set aside to cool.
• Put the chicken carcass and bones in a large pot (they can be in pieces). Cover with the broth and 4 cups water. Bring to a boil over medium-high heat; reduce the heat and simmer for 20 minutes. Skim any foam or fat from the top of the broth with a ladle as necessary.
• Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth. Bring back to a simmer and cook until the vegetables are about half cooked (they will still offer a little resistance when poked with a knife), about 10 minutes.
• Meanwhile, when the carcass and bones are cool enough to handle, pick off any meat and shred it into bite-size pieces. Roughly chop the cilantro and scallions together.
• Add the shredded chicken, cooked rice, hominy and cilantro-scallion mixture to the broth and simmer until warmed through, about 1 minute. Season with 1/2 teaspoon salt or more to taste. Serve hot with lime wedges.

HAM AND OKRA

Steps:

• In a saucepan over medium heat, add butter and diced onions.
• Cook onions until translucent, turn heat to low.
• Stir in V-8 juice and sugar, cover.
• In a deep frying pan over medium heat add butter and ham.
• Brown ham on both sides, then add tomatoes, okra and V-8 and onions.
• Stir, cover and simmer on low heat.
• Cook 2 cups of rice according to package directions.
• After rice is cooked, place on platter. Remove ham steak, cut in four pieces and lay on top on top of rice.
• Pour tomato and okra mixture on rice and ham.
• Garnish with fresh parsley.

SKILLET OKRA AND RICE

Steps:

• In a 10-inch nonstick skillet, heat the oil over medium-high heat.
• Add the rice and cook about 3 minutes, stirring frequently or until lightly brown.
• Add the onion, bell pepper and garlic; cook 5 minutes, stirring frequently, or until onion begins to soften.
• Stir in remaining ingredeints except for the okra.
• Heat to boiling, reduce heat; cover and simmer until rice is tender.
• Add the okra, cover and simmer 10 minutes longer or until okra is tender.
• Remove bay leaf and serve.

OKRA-RICE GUMBO

Steps:

• Heat the oil in a soup pot. Add the onions and celery and sauté over low heat until the onions are golden.
• Add the water and all the remaining ingredients except the salt and pepper. Enough red pepper flakes or cayenne should be used to give the soup a distinct bite, but use your discretion. Bring to a simmer, then simmer gently, covered, stirring occasionally, for about an hour, or until the rice is cooked and the vegetables are tender.
• Discard the bay leaves and season with salt and pepper. Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving. The soup will thicken considerably as it stands. Add more water as needed and adjust the seasonings, but let it remain very thick.
• Nutrition Information
• Per serving:
• Calories: 153
• Total fat: 5g
• Protein: 4g
• Fiber: 5g
• Carbohydrate: 25g
• Cholesterol: 0mg
• Sodium: 28mg