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Photo: Photography / Jennifer Causey, Styling / Ruth Blackburn / Audrey Davis
Active Time:45 minsTotal Time:45 minsServings:6Yield:6 servingsJump to Nutrition Facts
Active Time:45 minsTotal Time:45 minsServings:6Yield:6 servings
Active Time:45 mins
Active Time:
45 mins
Total Time:45 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8 ounces okra, preferably fresh (choose young pods the size of little fingers)2teaspoonscanola oil4cupswater3scallions, minced1tablespoonminced fresh parsley1 teaspoon minced fresh thyme, or 1/2 teaspoon dried2clovesgarlic, minced1teaspoonminced Scotch Bonnet pepper, with seeds, or 1 1/2 tablespoons jalapeño1teaspoonsalt2 1/3 cups uncooked long-grain rice, (1 pound)
Cook Mode(Keep screen awake)
Ingredients
8 ounces okra, preferably fresh (choose young pods the size of little fingers)
2teaspoonscanola oil
4cupswater
3scallions, minced
1tablespoonminced fresh parsley
1 teaspoon minced fresh thyme, or 1/2 teaspoon dried
2clovesgarlic, minced
1teaspoonminced Scotch Bonnet pepper, with seeds, or 1 1/2 tablespoons jalapeño
1teaspoonsalt
2 1/3 cups uncooked long-grain rice, (1 pound)
DirectionsWash okra, cut off ends and cut it into wheels.Heat oil in a heavy saucepan over medium heat and lightly brown okra for 3 minutes.Add water, scallions, parsley, thyme, garlic, Scotch Bonnet pepper or jalapeño 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.Originally appeared: EatingWell Magazine, January/February 1991; updated November 2021
Directions
Wash okra, cut off ends and cut it into wheels.Heat oil in a heavy saucepan over medium heat and lightly brown okra for 3 minutes.Add water, scallions, parsley, thyme, garlic, Scotch Bonnet pepper or jalapeño 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.
Wash okra, cut off ends and cut it into wheels.
Heat oil in a heavy saucepan over medium heat and lightly brown okra for 3 minutes.
Add water, scallions, parsley, thyme, garlic, Scotch Bonnet pepper or jalapeño 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.
Originally appeared: EatingWell Magazine, January/February 1991; updated November 2021
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Nutrition Facts(per serving)320Calories2gFat66gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
