Stewed okra (microwave)

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.

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