OKRA WITH TOMATOES
Steps:
- Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges); season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes. Finish with a splash of cider vinegar.
LIMPIN SUSAN
Steps:
- In a skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Remove the bacon to drain on paper towels. Add the shrimp to the bacon fat and cook until just barely seared, about 4 minutes. Remove to a separate plate. Melt the butter in the skillet over medium heat and add the oil. Stir in the onion and garlic. Cook until starting to soften, 2 to 3 minutes, then add the okra to the skillet and cook for 5 minutes. Stir in the lemon juice (this will help cut the slime). Stir in the rice and saute until the onion is lightly browned, about 3 minutes more. Add chicken stock, salt and pepper and bring to a boil over high heat, stirring to loosen any browned bits in the bottom of the skillet. Reduce the heat to low and add the shrimp back to the skillet. Cover and cook until the rice is tender and cooked through, about 20 minutes. During the last 5 minutes of cooking time, use a fork to stir the bacon into the rice. Fluff and serve.
OKRA WITH TOMATO SAUCE & COUSCOUS
Try this easy vegetarian dish that makes the most of storecupboard tomatoes by adding the unctuous texture of okra. Serve with couscous, feta or yogurt
Provided by Miriam Nice
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan, add the onion and cook over a medium-high heat for 10 mins, adding a splash of water if the onions stick. Add the okra, garlic and allspice, toss to coat the okra in spices, then add the passata. Pour in 100ml of water, cover and simmer for 40 mins or until the okra is tender.
- Pour 350ml boiling water over the couscous, cover and leave to stand for 10 mins, then season and stir with a fork to break up any clumps.
- Stir the lemon juice into the okra, then serve on top of the couscous with feta and parsley scattered over, or yogurt spooned on top.
Nutrition Facts : Calories 550 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium
OKRA-TOMATO PILAF FOR THE STOVE TOP (LIMPIN' SUSAN)
This is the stovetop version of my Limping Susan for the pressure cooker, elsewhere on this site. The recipe is adapted from the classic Charleston Receipts. It's versatile, too: Add up to 1 cup chopped tomato, some chopped bell pepper, or omit the paprika. When we're out of bacon, I've made it with every kind of pork product imaginable, including ham hocks, salt pork and smoked fatback, and each one has a slightly different flavor.
Provided by fluffernutter
Categories White Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Fry the bacon with the onion and garlic in a large saucepan, Dutch oven, or skillet with a tight-fitting lid over low heat so that enough fat is melted to cover the bottom of the pan. If the bacon is lean, add oil.
- Raise the heat to medium-high and fry the okra until tender, about 5 minutes. Add the paprika, salt and pepper and mix well. Add the rice and saute for 2 minutes. The mixture will look very dry.
- Add the tomato, water and thyme and mix well. Cover and cook over medium-low heat until rice is tender, about 20 minutes. Fluff with a fork.
Nutrition Facts : Calories 257.2, Fat 4.2, SaturatedFat 1.3, Cholesterol 5.4, Sodium 79.1, Carbohydrate 48.9, Fiber 3.9, Sugar 3.6, Protein 6.2
OKRA TOMATO PILAF (LIMPING SUSAN) IN THE PRESSURE COOKER
Make and share this Okra Tomato Pilaf (Limping Susan) in the Pressure Cooker recipe from Food.com.
Provided by fluffernutter
Categories Brown Rice
Time 36m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 301.6, Fat 11.8, SaturatedFat 3.7, Cholesterol 15.4, Sodium 492, Carbohydrate 41.7, Fiber 4.2, Sugar 2.3, Protein 7.8
OKRA PILAF
This is my very favorite rice recipe. I've served it many times and it's always received rave reviews. I hope you will enjoy it as much as I do.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 134 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 97mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
LIMPIN' SUSAN (OKRA, SHRIMP, AND RICE)
In the Charleston tradition and talltales says that this old favorite of the lowcountry is the wife of Hoppin John and her version of his dish with the charleston flavor of shrimp kicked in. It is a one pot meal that we all can appreciate. I prefer a red or orange bell pepper to give additional color
Provided by Shawn C
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy skillet over medium heat, saute the the onion and pepper in the oil until soft, about 5 minutes.
- Add the garlic and saute for 2 minutes or less to release flavor, being careful not to burn it.
- Add the rice and stir well with a fork until the grains are coated and cook, stirring often about 2-3 minutes.
- Add the okra, stock, salt, and black and cayenne peppers and bring to a boil.
- Reduce heat to low and and simmer, covered, until the rice is tender and the liquid has been absorbed, about 20 minutes.
- Taste and adjust seasonings, stir in the shrimp and cook until the shrimp curl and turn pink, about 4 to 6 minutes be careful not to overcook or shrimp will be like rubber.
- Transfer to a bowl and serve. with some homemade cornbread and a big glass of house wine (SWEET TEA!).
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