OKRA RICE
A co-worker and good friend introduced me to this recipe but never gave exact amounts so I worked to get it just right to share with you. It is so good!
Provided by NCREE
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 280.8 calories, Carbohydrate 32.3 g, Cholesterol 27.5 mg, Fat 10.8 g, Fiber 2.4 g, Protein 13 g, SaturatedFat 3.5 g, Sodium 582.7 mg, Sugar 1.7 g
OKRA STEW
This Okra Stew is a hearty Lebanese style recipe with robust flavors of stewed tomatoes, cilantro, garlic and sauteed onions - the whole family will enjoy!
Provided by Yumna Jawad
Categories Main Course
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 g, Calories 311 kcal, Carbohydrate 13 g, Protein 15 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 53 mg, Sodium 208 mg, Fiber 3 g, Sugar 5 g
CAJUN RICE SALAD WITH SHRIMP AND OKRA
In this salad, okra is cooked quickly to keep it from becoming mushy, yet long enough to release the natural thickeners that help form a salad dressing and keep the rice moist.
Provided by Serena Ball
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the Cajun seasoning: Combine the garlic powder, oregano, paprika, allspice, if using, 1 teaspoon salt and 1/2 teaspoon black pepper.
- For the salad: Combine 1 teaspoon Cajun seasoning with the rice and cook according to the rice package directions. Set aside in a bowl.
- Meanwhile, in a large microwave-safe bowl, combine the shrimp, lemon juice, oil and 2 teaspoons Cajun seasoning; cover the bowl with plastic wrap, leaving a 1-inch opening for a vent. Microwave at 80-percent power, stirring once per minute, until the shrimp are opaque, about 3 minutes. Add the shrimp and the cooking liquid to the rice. (Save the remainder of the Cajun seasoning for another use.)
- In a small saucepan, bring the okra and 1/2 cup water to a boil; cook until crisp-tender, 3 minutes. Add to the shrimp and rice.
- Stir the bell pepper and parsley into the rice salad and serve at room temperature.
SMOKED-SAUSAGE AND OKRA DIRTY RICE
Categories Rice Side Sauté Mardi Gras Sausage Okra Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Bring 4 cups water to a boil in a 4-quart heavy saucepan, then add rice and 1/2 teaspoon salt and cook, covered tightly, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 10 minutes. Fluff rice with a fork and keep covered.
- While rice cooks, heat 1 tablespoon oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then sauté sausage in 2 batches, stirring occasionally, until browned, 2 to 3 minutes per batch, transferring with a slotted spoon to a bowl. Add okra to skillet and sauté, stirring occasionally, until browned, 2 to 3 minutes. Transfer to another bowl.
- Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then sauté onions and bell peppers, stirring occasionally, until softened and browned, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Add okra, broth, black pepper, remaining 1/4 cup water, and remaining teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened and level of liquid is evaporated to just below surface of solids, 10 to 15 minutes. Stir in sausage.
- Toss sausage mixture with rice, scallions, and salt and pepper to taste.
BACON AND OKRA RICE
A great side if you need to save time. Starch and vegies in one pot. It's a family favorite from Joie Warners' "All the best rice" but I have tweeked it up a little bit more to my teams tastes.
Provided by Tread
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice your okra if you have to. Frozen sliced okra works in a most awsome way.
- Dice your bacon and brown it on medium heat.
- add okra, rice,and basil and stir to coat with oil.
- Add stock, hot sauce (I prefer Sriracha, the wife's a crystal fan), and salt and bring to a boil.
- Cover and let cook on low for 20 minute or so.
- When rice is done let it set for 5 min uncovered then fluff and serve.
Nutrition Facts : Calories 324.2, Fat 11.4, SaturatedFat 3.7, Cholesterol 17.7, Sodium 607.3, Carbohydrate 45.5, Fiber 2.5, Sugar 1.9, Protein 8.9
SKILLET OKRA AND RICE
This is from a March 1994 Betty Crocker cookbooklet. My garden is doing great and I was looking for new and different ways to prepare okra. This is a nice low-fat version.
Provided by PaulaG
Categories Rice
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 153.2, Fat 2.5, SaturatedFat 0.5, Cholesterol 1.6, Sodium 92.8, Carbohydrate 28.6, Fiber 4, Sugar 4.4, Protein 5.2
BAMYA MIDDLE EASTERN OKRA STEW
Middle Eastern okra and tomato stew, served over white rice. This easy bamya recipe can be ready in just an hour, and requires very simple ingredients.
Provided by Diana
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Start by cutting the tips off using a small knife, then wash the okra and drain well.
- Heat olive oil in a large pot, then saute a diced onion until it's soft and translucent.
- Add the washed okra to the pot, and saute for a few minutes. Add a crushed garlic to the pot and cook until fragrant.
- Add bay leaves, ground cumin, and turmeric. followed by vegetable stock to cover the okra, and cook for 20 minutes until the okra is cooked.
- Add a can of diced tomatoes, or fresh sliced tomatoes. And cook for 15 more minutes. In the last 5 minutes of cooking, add salt.
- Serve warm over rice.
Nutrition Facts : Calories 136 kcal, Carbohydrate 16 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 313 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
RED RICE PERLOO
A staple of Low Country cooking, perloo (also known as pilau) is a one-pot rice dish that closely resembles jambalaya. In this version, I like to use parboiled or converted rice because the rice grains retain their shape and texture instead of becoming mushy. You'll notice that I include a range for the stock amount. I recommend starting with the lowest amount and adding more liquid as needed.
Provided by Kardea Brown
Categories main-dish
Time 1h
Yield 12 to 16 servings
Number Of Ingredients 19
Steps:
- Rinse the rice until the water becomes slightly clear. (This removes the starch.)
- Process the celery, onion and bell pepper in a food processor or until finely minced. Heat the oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the minced vegetables. Cook until the vegetables are softened and starting to brown, about 5 minutes. Add the tomato paste, sugar and House Seasoning and cook, stirring, for 1 minute.
- Stir in the okra, rice and butter and cook for about 1 minute. Stir in the tomatoes and vegetable stock and check for seasoning.
- Bring to a boil, then reduce the heat to low and cover. Simmer until all the liquid is absorbed and the rice is fully cooked, 20 to 30 minutes. Fluff the rice, then add the lemon juice and sprinkle with parsley if desired. Serve immediately.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
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
More about "okra rice food"
VEGAN GUMBO WITH OKRA - VEGAN HEAVEN
From veganheaven.org
4.8/5 (12)Total Time 50 minsCategory EntréeCalories 372 per serving
- First, make a roux. In a large pot heat the olive oil over medium-high heat. Sprinkle a dash of flour into the oil to see if it will bubble. When bubbling occurs, gradually whisk the remaining flour into the oil. Stir your roux constantly and thoroughly from the bottom. Keep in mind that the bottom will get darker a lot faster than the surface as it is closer to the heat. Your roux should get a lightly brown color, kind of like peanut butter. This will take about 8-10 minutes. It can just take seconds for a roux to go from "dark" to "burnt", so pay attention! If it's burnt, you have to start from the beginning again.
- Then, add the onion and the vegetables and cook for another 10 minutes until the vegetables are tender and the okra slime is mostly gone.
- Add the spices and cook for another minute. Then add the diced tomatoes, and the beans, and cook for 20 minutes. Season with salt and pepper.
OKRA STEW - SIMPLY LEBANESE
From simplyleb.com
4.5/5 (4)Servings 6Cuisine LebaneseCategory Main Course
- 1. Begin by boiling the beef. Add the beef to your pressure cooker along with enough water to cover the meat plus a few inches. Do not cover at this time. Boil for 10 minutes on high heat. Throw away the first batch of water and rinse out the meat from excess fat. Add 6-8 cups of water to the beef along with whatever you typically use to boil meat. I like to add a half small onion, 1 large bay leaf, 1 cinnamon stick, a few cloves, 2 teaspoons of salt, and ½ teaspoon of black pepper. Cover with lid and set the pressure cooker on the highest level over medium-high heat. Once the pressure cooker begins to whistle after 7-10 minutes, lower the heat to medium and set a timer for 20 minutes. After 20 minutes, turn off heat and let pressure cooker release the steam. Set aside with the fresh broth. **
- Thaw the frozen okra for about 15 minutes. Heat up vegetable oil for frying. Deep fry the baby okra for about 8-10 minutes on medium heat until slightly crispy and light golden brown. Set aside until use.
- Wash the fresh cilantro and cut off the stems. Finely chop. It should come to about a cup or so of chopped cilantro.
- Crush the garlic with 1 teaspoon of salt using a wooden mortar and pestle if possible. Add the chopped cilantro and garlic to a large pot with 2 tablespoons of vegetable oil. Sauté for 3-4 minutes on low-medium heat.
THE SECRET HISTORY OF OKRA - OKRA SOUP - TORI AVEY
From toriavey.com
4.9/5 (17)Total Time 1 hr 20 minsCategory SoupCalories 155 per serving
- Add the onion and finely chopped parsley and gently cook until onion is translucent and soft. Add the garlic and cook for a minute more until fragrant.
BHINDI RICE | SAUTEED OKRA WITH RICE - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
5/5 (4)Total Time 50 minsCategory Main CourseCalories 549 per serving
- Rinse 1 cup rice first very well in water. Then soak for 30 minutes. After 30 minutes drain all the water from the rice. Keep the rice aside.
- Rinse 250 grams bhindi in water. Wipe them dry and then chop them in 1 to 1.5 cm roundels. Keep aside.
- In a mortar-pestle take the following spices & herbs - 3 medium-sized garlic (roughly chopped), 1/2 inch ginger (roughly chopped), 1/2 tsp fennel seeds, 1 green cardamom, 2 cloves, 1/2 inch cinnamon.
BLACKENED OKRA WITH RED RICE RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 4-6Estimated Reading Time 2 mins
40 OKRA RECIPES THAT PROVE THAT IT'S NOT JUST FOR GUMBO ...
From southernliving.com
OKRA RICE (LUNCH BOX RICE RECIPES) - COOK, CLICK N DEVOUR
From cookclickndevour.com
4.7/5 (3)Total Time 20 minsCategory Main CourseCalories 205 per serving
- Pick and rinse okra very well. Pat them dry and chop of the head and tail. Now cut then okra into 1 inch rounds or slightly bigger. Scrub and peel the potatoes. Chop them into cubes as well. You will need 2 cups copped okra and 1 cup cubed potatoes.
- Heat 2 tablespoons sesame in a pan. Temper with cumin seeds. Add chopped onions and saute till they turn a bit soft.
RICE & OKRA RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Vegetarian Rice RecipesCalories 320 per servingTotal Time 45 mins
- Add water, scallions, parsley, thyme, garlic, Scotch Bonnet pepper or jalapeno 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.
- 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.
OCHRO RICE (OKRA FRIED RICE)(LOW CARB) - THAT GIRL COOKS ...
From thatgirlcookshealthy.com
5/5 (6)Total Time 30 minsCategory AppetiserCalories 231 per serving
SAUSAGE OKRA FRIED RICE - RECIPES FROM A PANTRY
From recipesfromapantry.com
5/5 (3)Total Time 35 minsCategory MainCalories 406 per serving
- When the okra is cooked, add in the cooled rice and tamari soy sauce to taste and stir fry till the rice is warmed through.
OKRA GUMBO - OKRA, CORN, AND TOMATOES RECIPE
From somewheredownsouth.com
Cuisine SouthernCategory Side DishServings 4Estimated Reading Time 3 mins
INSTANT POT OKRA RICE (VEGAN OKRA PERLOO) - SAVORY THOUGHTS
From savorythoughts.com
Ratings 6Calories 180 per servingCategory Main Dish
- Wash and rince the rice. Set aside. On the Instant Pot, click on the sautee button and adjust the time 30 minutes. Add the oil and add the okra. Cook for 3 minutes. Next, add the tomato paste, epis and garlic. Stir and cook for 2 more minutes. Add the rice. Mix well. Then add the water, season with salt and pepper.
- Place the lid on the pot and turn the knob to sealing. Click on cancel, then press the rice button. Click on rice again so that the light is on the more button. The time should show 15 minutes.Quick release, fluff with a fork. Serve and enjoy.
EASY RICE AND OKRA - COOKTORIA
From cooktoria.com
4.6/5 (12)Calories 608 per servingCategory Main Course
- Saute the onions with olive oil for a few minutes over medium heat. Then add the bell pepper and garlic and cook for 2 more minutes, until the vegetables begin to soften.
- Add the scallions, parsley, dried herbs, turmeric, and red pepper flakes. Cook for 1 minute, mixing to incorporate.
- Add the coconut milk and vegetable stock. Bring it to a boil and then add the okra on top. Reduce the heat to low, cover with a lid, and cook for 15 minutes.
OKRA PILAU - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
Cuisine SouthernCategory Side DishServings 6Calories 220 per serving
- Fry bacon in a medium pot until crispy. Remove bacon with a slotted spoon and set aside.Drain off all but 2 tablespoons of bacon grease.
- Add onion and bell pepper to the bacon grease in the pot and cook over medium-high heat for 3 minutes.
- Add remaining ingredients. Stir and bring to a boil. Reduce heat to a simmer. Cover and cook 20 minutes.
CAROLINA FISH, SHRIMP, AND OKRA STEW WITH BLACK RICE ...
From foodandwine.com
5/5 (5)Category Seafood
- Combine shrimp shells and 3 cups water in a medium saucepan. Bring to a simmer over medium. Remove from heat, and let stand 15 minutes. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Set stock aside. Toss together catfish pieces and salt in a large bowl. Cover and chill until ready to use, up to 1 hour.
- Heat oil in a large Dutch oven over medium. Add flour; cook, whisking constantly, until smooth and lightly browned, about 1 minute. Add onion, bell pepper, celery, and garlic. Cook, stirring often and scraping bottom of Dutch oven to prevent scorching, until softened, 8 to 10 minutes. Stir in shrimp stock, tomatoes with juices, okra, Worcestershire, thyme, bay leaves, Creole seasoning, and black pepper. Bring to a simmer over medium-high. Reduce heat to medium-low; cover and simmer until okra is almost tender, about 15 minutes.
- Stir in catfish and shrimp, and reduce heat to low. Cover and cook until catfish and shrimp are cooked through, 5 to 8 minutes. Remove and discard bay leaves. Season to taste with salt and pepper. Serve with black rice; garnish servings with scallions, and drizzle with olive oil.
7 NUTRITION AND HEALTH BENEFITS OF OKRA
From healthline.com
Estimated Reading Time 7 mins
- Rich in nutrients. Okra boasts an impressive nutrient profile. One cup (100 grams) of raw okra contains (1): Calories: 33. Carbs: 7 grams. Protein: 2 grams. Fat: 0 grams.
- Contains beneficial antioxidants. Okra packs many antioxidants that benefit your health. Antioxidants are compounds in food that fend off damage from harmful molecules called free radicals (6).
- May lower heart disease risk. High cholesterol levels are associated with a greater risk of heart disease. Okra contains a thick gel-like substance called mucilage, which can bind to cholesterol during digestion, causing it to be excreted with stools rather than absorbed into your body.
- May have anticancer properties. Okra contains a type of protein called lectin, which may inhibit the growth of human cancer cells. One test-tube study in breast cancer cells found that the lectin in okra may prevent cancer cell growth by up to 63% (12).
- May lower blood sugar. Maintaining healthy blood sugar levels is very important for your overall health. Consistently high blood sugar can lead to prediabetes and type 2 diabetes.
- Beneficial for pregnant women. Folate (vitamin B9) is an important nutrient for pregnant women. It helps lower the risk of a neural tube defect, which affects the brain and spine of a developing fetus (16).
- Easy to add to your diet. Though okra may not be a staple in your kitchen, it’s quite easy to cook. When purchasing okra, look for smooth and tender green pods without brown spots or dried ends.
"VIBES" VEGETABLE FRIED RICE WITH OKRA - FOOD FIDELITY
From foodfidelity.com
Category Side DishCalories 84 per serving
OKRA AND RICE CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 1 hr 10 minsServings 8
- Preheat oven to 350°F. Lightly grease a 13- x 9-inch baking dish. Whisk together oil and flour in a Dutch oven; cook over medium-high, whisking, until mixture is golden brown, 5 to 7 minutes. Stir in onion, celery, bell pepper, and minced garlic, and cook, stirring, until vegetables begin to soften, about 3 minutes.
- Stir in tomatoes, broth, okra, corn, Cajun seasoning, and pepper, and bring to a boil over medium-high. Reduce heat to medium, and cook, stirring, until slightly thickened, 10 minutes.
- Meanwhile, combine melted butter and pressed garlic. Brush both sides of French bread slices with garlic butter, and bake in preheated oven until lightly golden, about 3 minutes per side. Remove from oven, and process in a food processor until coarsely crumbled.
- Squeeze rice pouches to separate grains. Tear a 2-inch vent in each pouch. Microwave both pouches at the same time at HIGH for 2 minutes. (The rice will be slightly undercooked.) Spoon into prepared baking dish. Top with okra mixture and breadcrumbs.
"NEO FUNK" CRISPY SOUTHERN FRIED OKRA - FOOD FIDELITY
From foodfidelity.com
Reviews 2Category AppetizerCuisine Modern Soul Food, Soul Food, SouthernTotal Time 10 mins
12 BEST OKRA RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Deep-Fried Okra. Fried okra is a classic for a good reason. A light cornmeal coating on the pods and a quick dunk in hot oil make fried okra crispy and completely delicious.
- Garlic Sautéed Okra. This garlic sautéed okra recipe is so simple and includes a useful tip for preparing okra: Pat dry after rinsing. For this dish, you only need a bit of oil, sliced garlic, and okra.
- Grilled Okra. The charred bits on grilled okra highlight the grass-like flavor of these beautiful green pods. It really is the easiest way to cook okra and it's almost as crowd-pleasing as the fried variety.
- Roasted Okra. Roasting is another method that guarantees crisp okra every time. Oven-roasted okra is simple and brings out that delicious nutty, slightly grassy flavor with an almost sweet edge.
- Okra With Tomatoes. This braised okra with tomatoes dish includes a flavorful blend of spices. Even though the okra is cooked in liquid, the acid in the tomatoes breaks up its gelatinous tendencies.
- Pickled Okra. For an unexpected treat, try pickling okra. This process allows you to enjoy the distinctive grassy flavor of okra well past the summer and fall harvest.
- Chilled Okra Salad. A favorite Japanese recipe, this chilled okra salad is a delicious option for hot days. Similar to freezing okra for storage, the recipe blanches it in boiling water, then shocks it in an ice bath to retain the bright green color.
- Curried Okra With Onions. Not only does this recipe create a tasty okra dish, but it also includes essential tips for cooking okra. The curried okra is stir-fried with onion and tomato and seasoned with cayenne, curry powder, and turmeric.
- Indian Crispy Okra. A slightly different approach to fried okra, kurkuri bhindi is a crispy Indian okra recipe. In this one, the okra is sliced thinly, dipped into a dry batter of gram flour, turmeric, chili powder, carom, and chaat masala, then deep-fried.
- Stewed Okra in Tomato Sauce. A Greek vegetarian dish, bamies latheres me domata is stewed okra in tomato sauce. It's cooked longer than most okra recipes, which would normally create slimy okra.
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4.7/5 (7)Total Time 35 minsCategory Side Dish, DinnerCalories 167 per serving
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