This recipe is a great use for leftover rice and a bounty of okra. It’s adapted from one by chef Alluette Jones-Smalls, owner of Alluette’s Café in Charleston, South Carolina. Eat as a side dish or use to stuff tomato halves.
1. Cook the rice according to package directions.
2. Heat a skillet to medium. Add the olive oil, okra, bell pepper, sweet onion, basil, salt, and cayenne pepper. Sauté until crisp-tender (3 to 5 minutes).
3. Pour into a large bowl. Gently fold in the cooked rice and tamari sauce and carefully blend. Serve warm or at room temperature. If desired, stir in reserved chopped tomato and serve in tomato cups.
Makes 8 servings
Photography by Robert M. Peacock
Originally published in Organic Gardening magazine, June/July 2014