Ingredients Jump to Instructions ↓

  1. 8 ounces okra, preferably fresh (choose young pods the size of little fingers)

  2. 2 teaspoons canola oil

  3. 4 cups water

  4. 3 scallions, minced

  5. 1 tablespoon minced fresh parsley

  6. 1 teaspoon minced fresh thyme, or 1/2 teaspoon dried

  7. 2 cloves garlic, minced

  8. 1 teaspoon minced Scotch Bonnet pepper, with seeds, or 1 1/2 tablespoons jalapeño

  9. 1 teaspoon salt

  10. 2 1/3 cups uncooked long-grain rice, (1 pound)

Instructions Jump to Ingredients ↑

  1. Wash okra, cut off ends and cut it into wheels.

  2. Heat oil in a heavy saucepan over medium heat and lightly brown okra for 3 minutes.

  3. 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.

  4. 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.


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