Yield: 1 servings
|5||Strips lean bacon|
|3 cups||Thinly sliced okra|
|1 small||Onion; minced|
|1 cup||Washed raw long-grain rice|
|Salt and freshly ground black pepper; to taste|
Cut the bacon into 1-inch pieces a fry it in a heavy skillet until it is crisp and has rendered most of its fat. Add the okra and onion and saute them in the bacon drippings, stirring occaisionally, until the onion is translucent and the okra is tender. Add the rice, water, and salt and pepper and continue to cook for 5 minutes, making sure that all of the ingredients are well mixed.
Transfer the rice and okra mixture to top section of a steamer, add water to the bottom, cover, and cook until the rice is fluffy and dry. The cooking times will depend on the type of rice, but this should take between 45 minutes and 1 hour. Serve hot and use a rice spoon, if you have one. In the rest of the world, this is a long-handle stuffed spoon. In rice eating Charleston, it's a rice spoon
Converted by MC_Buster.
Per serving: 42 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0069 Converted by MM_Buster v2.0n.