Wednesday, August 17, 2011
Stewed Tomatoes & Okra
Okra is one of those things that I don't cook enough of. Actually... this would be the first dish I ever used okra in. And after eating it for lunch for the past two days, I think I can pat myself on the back because it was pretty darn good! And it definitely won't be the last time I make it either!
What's your favorite way to use okra?
15 oz. can of fire roasted diced tomatoes
2 cups sliced okra
salt and pepper, to taste
2 cups cooked rice
Place the okra in a medium-sized pot and add enough water to cover the okra. Add diced tomatoes and bring mixture to a boil. Lower heat to a simmer and cook for about 30 minutes, or until okra is softened and the majority of liquid is gone.
I've noticed that different people like okra at different consistencies. I'm not a fan of crunchy okra, so I cooked my okra until it took on the texture it has in gumbo - soft, but not gummy.
When the liquid is almost gone, add in the rice and mix well. Season with salt and pepper. Serve hot.
This was really easy and tasty! I mean, 4 ingredients, how can you beat that?! This would make a great side, or even a delicious vegetarian lunch or dinner.
I know I'm my usual late self, but like I said last week - sporting events prevail!
And as of tomorrow's post, I won't have the usual CSA round-up - but something really special is lined up - so be sure to check back!