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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is an easy dish to make and perfect for a meatless dinner served with french bread and crisp salad. The recipe was published in The New American Diet Cookbook. I made only a few minor adjustments. Ingredients:
1 1/2 cups fresh okra or 1 1/2 cups frozen okra, sliced |
1 cup chopped onion |
3 cloves garlic, minced |
1 tablespoon oil |
1/2 cup celery, chopped |
2 (16 ounce) cans diced tomatoes |
black pepper |
cayenne pepper |
salt (optional) |
1 teaspoon thyme leaves |
1 cup frozen peas |
1 (16 ounce) can kidney beans, drained |
3 cups cooked brown rice |
Directions:
1. Cook the sliced okra in boiling water just until tender; set aside.
2. Saute the onion and garlic in oil until the onion is soft and golden.
3. Add the celery and greepeppers, cook until tender.
4. Add tomatoes and heat to boiling.
5. Reduce heat, add seasonings adjusting to fit personal taste and simmer for 45 minutes.
6. Add okra, peas and beans.
7. Cook a few minutes until peas are done and beans and okra are warmed.
8. Serve over cooked brown rice.
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