Savannah Okra Pilau

This is an okra pilau dish adapted from Lillian Marshall's <em>Cooking Across the South</em>.  Use small, fresh okra "no bigger than your little finger" for best results.

Savannah Okra Pilau
6-8 servings
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2 1/4 cups thinly sliced okra
4 slices bacon, diced
1/4 cup chopped onion
1/2 cup chopped green pepper
1 cup uncooked long grain rice
2 cups chicken broth
3 medium tomatoes, peeled and quartered
1 teaspoon salt

Saute the okra and bacon in a large skillet until slightly browned. Add the onion and green pepper and continue cooking until vegetables are tender.

Add the rice, chicken broth, tomatoes, and salt.  Bring to a boil; stir well, cover, reduce heat, and simmer until rice is tendeer, about 15 minutes.

Use a fork to fluff the rice lightly, and serve.

Note:  If fresh tomatoes are unavailable, use a 16-ounce can of tomatoes, drained and chopped.

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