Rice with okra
Okra is a flowering plant with edible green seed pods. It originally grew in West African, Ethiopian, and South Asian countries but has found its way to most places in the world and is often found in regular large supermarkets. It is known to be slightly bitter with a slimy inside, but I found when cooking in a stock or broth it is flavorful and delicious!
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- 1/4 cup extra virgin olive oil
- 2 teaspoons salt pink Himalayan
- 2 cups Basmati rice
- 2 purple onions sliced
- 1 box okra sliced
- 1 chili pepper sliced, seeds removed for less heat
- 6 cloves garlic peeled and sliced
- 1 plum tomato chopped
- 1/2 teaspoon garam masala spice blend
- 1 cup chicken stock
- Rinse the rice really well and drain.
- Prepare a medium sized pot on high heat. Add olive oil except for 1 tablespoon and get hot.Add rice and using a wooden spoon mix well. Let stick to sides a bit and then add 2 ½ cups of water and 1 teaspoon of salt and mix again.Bring to a boil, cover and simmer for 17 minutes.
- In the meantime prepare a large skillet on high heat and add remaining olive oil and get hot. Add the onions, okra, pepper and garlic to the pan and let cook for 3 minutes.
- Add the tomato, garam masala, remaining salt and the chicken stock and mix. Cover the pan with a lid or tightly with tinfoil and let cook for 7 more minutes or until liquid is thick and almost gone.
- Place mixture over rice when ready to eat. Serve hot or warm.
Notes & Tips:
If you don’t have chicken stock you can use ½ a cup of tomato sauce with a ½ a cup of water instead.