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.

Ingredients:

• 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

Directions:

1. 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.
2. 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.
3. 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.
4. Add remaining vegetable stock to pot and bring to boil. While stirring, add all spices except gumbo file.
5. Continue to stir, cook until okra is golden brown, and then add gumbo file.
6. Cook for 10 minutes longer and serve on brown rice.
7. Enjoy!

SERVES 4