Okra rice is a delicious Caribbean side dish. It also happens to be vegan-friendly, perfect for gluten-free diets, and very much vegetarian.
Red Bird's Eye Chili Pepper
Freshly Ground Black Pepper
Coconut Oil (1 Tbsp)
in a heavy wide pan on a low heat, then add the
Garlic (3 cloves)
Scallions (1 bunch)
Fresh Parsley (1 Tbsp)
Saffron Threads (10)
Fresh Thyme (5 sprigs)
Red Bird's Eye Chili Pepper (1)
Freshly Ground Black Pepper (1/4 tsp)
. Stir and cook on low for about 3 minutes.
Jasmine Rice (2 cups)
and with the heat on medium, coat the rice with all that wonderful flavors we created and cook for about 2-3 minutes. Add the
Pumpkins (1 cup)
, along with the
Bell Pepper (1/2)
. Cook another 2 minutes.
Then it’s just a matter of adding everything else to the pot:
Water (2 cups)
Coconut Milk (1 1/2 cups)
Salt (3/4 tsp)
Turn the heat up and bring to a boil. As it starts to bubble, drop the heat down to low, cover and allow to cook until the rice is plump and tender and all the liquid is gone. It will take around 15 minutes.
You may need to adjust the salt. As soon as you turn off the stove, cover the pot and allow the rice to sit without doing anything. After about 20 minutes, uncover and use a fork to fluff. Serve and enjoy!
If you’re not doing this vegan you can go in with chicken stock instead of the water. If you go that route, be mindful of the sodium level in the stock you use or the dish can turn out salty.
Nutrition Per Serving
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