Okra rice is a delicious Caribbean side dish. It also happens to be vegan-friendly, perfect for gluten-free diets, and very much vegetarian.
Total Time
1hr
0.0
0 Ratings
Author: CaribbeanPot
Servings:
6
Ingredients
•
1
Tbsp
Coconut Oil
•
1
Small
Onion
, diced
•
3
cloves
Garlic
, diced
•
1
bunch
Scallions
, chopped
•
1
Tbsp
Chopped
Fresh Parsley
•
5
sprigs
Fresh Thyme
•
1
Red Bird's Eye Chili Pepper
•
10
Saffron Threads
•
1/4
tsp
Freshly Ground Black Pepper
•
1
cup
Diced
Pumpkins
•
1/2
Bell Pepper
, diced
•
2
cups
Jasmine Rice
•
2
cups
Water
•
1 1/2
cups
Coconut Milk
•
12
Small
Okra
, chopped
•
3/4
tsp
Salt
Cooking Instructions
1.
Heat the Coconut Oil (1 Tbsp) in a heavy wide pan on a low heat, then add the Onion (1), Garlic (3 cloves), Scallions (1 bunch), Fresh Parsley (1 Tbsp), Saffron Threads (10), Fresh Thyme (5 sprigs), Red Bird's Eye Chili Pepper (1), and Freshly Ground Black Pepper (1/4 tsp). Stir and cook on low for about 3 minutes.
2.
Add the 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.
3.
Then it’s just a matter of adding everything else to the pot: Water (2 cups), Coconut Milk (1 1/2 cups), Okra (12) and Salt (3/4 tsp).
4.
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.
5.
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!
Author's Notes
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
CALORIES
397
FAT
15.3 g
PROTEIN
7.0 g
CARBS
59.7 g
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