During our recent trip to Pawley’s Island, South Carolina, we noticed that okra seemed to have shown up in just about every menu we viewed. In this same visit, we made a friend in Kimberly Duncan who is the Editor of “Lowcountry Companion Magazine”, who introduced us to a simple rice recipe which uses this Southern staple. Below is her recipe for Okra Pileau, a rice dish of West African origin.
- In a medium-sized pot, cook rice with chicken broth in lieu of water.
- In a skillet drizzle 3 tablespoons of olive oil and bring the flame to low.
- Add butter.
- Add chopped onions and bring the flame to medium.
- When onions are translucent, add bacon pieces.
- Keep stirring until onions and bacon brown.
- Add Okra and cook for another 5 minutes
- Set aside.
- When rice is finished cooking, put in a big bowl.
- Add ingredients from skillet into bowl and fold.
- Let rest.
- Before serving, fire up the skillet with a tablespoon of olive oil and refry the rice mix.
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