Yield: 1 servings
Measure | Ingredient |
---|---|
½ pounds | Onion; peeled & thinly sliced |
½ pounds | Fresh okra; stem end trimmed or |
1 pounds | Tomatoes; cut into wedges |
10 ounces | Frozen okra; deforested in a sieve under warm running water |
½ teaspoon | Kosher salt |
1 tablespoon | Olive oil |
¼ cup | Fresh basil leaves; cut across into chiffonade |
3 \N | Clove garlic; peeled & smashed |
Place onion, garlic and oil in a 21/2 quart souffle dish or casserole with a tightly fitted lid. Cook, uncovered , at 100% for 3 minutes in a 650-700 watt oven. Stir in tomatoes and okra. Cover tightly with microwave plastic wrap or casserole lid. Cook for 6 minutes (if using frozen okra, cook for 4 minutes). If using plastic, prick to release steam. Leaving dish in oven, uncover carefully. Cook, uncovered for 3 minutes. Remove from oven. Stir in basil and salt and serve. Serves 6.
Posted to JEWISH-FOOD digest by "dogsmom@..." <dogsmom@...> on Sep 8, 1998, converted by MM_Buster v2.0l.