 |
Prep Time: 14 Minutes Cook Time: 45 Minutes |
Ready In: 59 Minutes Servings: 6 |
|
This recipe comes from my Grandmothers 1941 cookbook The New American Cook Book Ingredients:
1/4 cup white rice |
3 teaspoons butter |
2 stalks celery |
3 cups canned stewed tomatoes |
1 diced green bell pepper |
1/4 cup diced onion |
1 1/2 teaspoons salt |
2 cups sliced okra pods |
3 teaspoons chopped parsley |
Directions:
1. Brown the rice to a light golden color with 2 T.
2. melted butter in a medium saucepan.
3. Add 3 cups water.
4. Bring to a boil.
5. Saute celery, pepper and onion in another pan with remaining butter for 6 minutes.
6. Add the tomatoes with juice.
7. Bring to a boil.
8. Pour into rice.
9. Add salt.
10. Simmer covered until rice is tender.
11. Add okra pods and simmer 15 minutes more.
12. Serve hot, sprinkle with parsley.
|
|