Okra italiano
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; chopped | |
| 1 | Clove garlic; sliced | |
| 4 | larges | Tomatoes; coarsey chopped |
| 1 | pounds | Okra; cut into 1/2\" thick rounds |
| ½ | cup | Wine, white |
| 1 | Bay leaf | |
| 1 | teaspoon | Oregano |
| pinch | Sea salt | |
| pinch | Black pepper | |
| 6 | cups | Rice; cooked, hot |
| 2 | tablespoons | Parsley, fresh; chopped |
| 2 | tablespoons | Olives, ripe; sliced |
Directions
Combine onion, garlic, tomatoes, okra nad wine in a lare skillet and bring to a boil.
Add bay leaf and oregano. Lower heat, cover and simmer for 20 minutes, stirring occasionally. Season with salt and pepper and ladle over rice.
Garnish with parsley and olives.
Per serving: 337 cal; 8 g prot; 355 mg sod; 70 g carb; 1 g fat; 0 mg chol; 76 mg calcium
Vegetarian Gourmet, Summer 1993/MM by DEEANNE