Okra-Tomato Pilaf for the Stove Top (Limpin' Susan) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is the stovetop version of my Limping Susan for the pressure cooker, elsewhere on this site. The recipe is adapted from the classic Charleston Receipts. It's versatile, too: Add up to 1 cup chopped tomato, some chopped bell pepper, or omit the paprika. When we're out of bacon, I've made it with every kind of pork product imaginable, including ham hocks, salt pork and smoked fatback, and each one has a slightly different flavor. Ingredients:
4 bacon, slices chopped |
1 cup chopped onion |
2 garlic cloves, chopped |
2 cups thinly sliced okra (about 1 pound) |
1 cup rice, rinsed and drained |
2 teaspoons sweet hungarian paprika or 2 teaspoons smoked spanish paprika |
salt and pepper |
1 cup chopped tomato |
1 3/4 cups water or 1 3/4 cups broth |
1 big thyme, sprig (optional) |
Directions:
1. Fry the bacon with the onion and garlic in a large saucepan, Dutch oven, or skillet with a tight-fitting lid over low heat so that enough fat is melted to cover the bottom of the pan. If the bacon is lean, add oil.
2. Raise the heat to medium-high and fry the okra until tender, about 5 minutes. Add the paprika, salt and pepper and mix well. Add the rice and saute for 2 minutes. The mixture will look very dry.
3. Add the tomato, water and thyme and mix well. Cover and cook over medium-low heat until rice is tender, about 20 minutes. Fluff with a fork.
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