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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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We always use fresh okra in from our garden for this recipe when I was a kid, but I've found that frozen, thawed okra works fine, too. To get the full effect, you must spoon this over the rice pilaf so it soaks up the sauce. Ingredients:
2 medium onions, halved and sliced |
1 tablespoon olive oil |
1-1/2 cups vegetable or chicken broth |
1/4 cup tomato paste |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1-1/2 pounds fresh or frozen okra, thawed |
1 cup dried apricots |
1 tablespoon lemon juice |
Directions:
1. In a large skillet, saute onions in oil until tender. Add the broth, tomato paste, salt and pepper. Bring to a boil.
2. Stir in the okra, apricots and lemon juice. Return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until okra is tender. Yield: 8 servings.
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