Okra is a delicious, high-fiber food with great taste and texture.
Enjoy it in this vegetable-packed stew, courtesy of The Go Green East Harlem Cookbook.
- 1 cup brown rice
- 1 cup vegetable stock
- 1 handful of fresh okra
- 1 red pepper, stemmed and diced
- 1 green pepper, stemmed and diced
- 1/2 teaspoon cayenne pepper
- 1 clove finely chopped fresh garlic
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon chili powder
- pinch of cumin
- pinch of basil
- 3 pinches of parsley
- pinch of oregano
- 1/2 teaspoon gumbo file
- In a small pot, add water, brown rice, 1/4 cup vegetable stock, and bring to a boil. Simmer 40 minutes or until rice is soft.
- Wash fresh okra and cut into 1/2-inch pieces. Place okra in a small pot of boiling water, cook for 30 seconds, remove and drain.
- In a large skillet, add 1/8 cup of vegetable stock, cooked okra, green and red peppers, and cook over medium heat until mix becomes fragrant. Transfer to a small pot.
- Add remaining vegetable stock to pot and bring to boil. While stirring, add all spices except gumbo file.
- Continue to stir, cook until okra is golden brown, and then add gumbo file.
- Cook for 10 minutes longer and serve on brown rice.