Stewed okra (microwave)
1 servings
Ingredients
| Quantity | 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 | Clove garlic; peeled & smashed | |
Directions
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.