Printed from DiagnosisHeart.com Article Summary Okra, Stewed by Pierre S. Aoukar, MD Summary:
INGREDIENTS:
2 pounds fresh okra (small and tender)
1 recipe Rice Pilaf
DIRECTIONS:
Wash the okra and cut off the stems in a circular pattern. Leave the okra whole. In a large sauce pan, add oil and whole garlic cloves. Sauté until garlic is lightly browned. Add okra, jalapeno, and a sprinkle of salt. Cover and cook under medium heat, stirring occasionally. When the okra is wilted and browned (about 20 minutes), add the tomatoes. Cover and cook for an additional 20 minutes or so, until tomatoes have broken down. Season for salt and pepper. Enjoy warm or cold, with rice pilaf or fresh, hot pita.
HINT: If you find okra slimy, you can do the following. In a 300˚F oven, baked the okra on sheet pans until they are very lightly browned and have a dry consistency. Use as you would in the above recipe. Traditionally, okra was deep-fried before using in recipes. This is an unnecessary step that adds time and fat.
Reference: Date of Article Publication:
>> Back to DiagnosisHeart.com Home.
Printed from DiagnosisHeart.com. All Rights Reserved.
|
(c) by Dr.
Freeman. All Rights Reserved. |
Terms Of
Use | Privacy Notice