In this dish, one of the myriad Creole variations on white rice, the okra is steamed, not boiled, and has none of the gummy properties for which it is known. Frozen okra may be substituted. Partially thaw it before slicing and add it directly to the boiled rice in the colander before steaming. There is no need to brown it.

Jessica B. Harris
Source: EatingWell Magazine, January/February 1991


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Wash okra, cut off ends and cut it into wheels.

  • Heat oil in a heavy saucepan over medium heat and lightly brown okra for 3 minutes.

  • Add water, scallions, parsley, thyme, garlic, Scotch Bonnet pepper or jalapeno and salt to the pot, bring to a boil and boil for 5 minutes. Add rice and boil gently, uncovered, for 8 to 10 minutes, stirring occasionally.

  • Drain the rice, place it in a large sieve or colander over a pot of boiling water, cover and steam for 5 to 10 minutes, or until tender. Transfer to a serving bowl, taste and adjust seasonings.

Nutrition Facts

320 calories; protein 6.9g 14% DV; carbohydrates 66.4g 21% DV; exchange other carbs 4.5; dietary fiber 2.4g 10% DV; sugars 1g; fat 2.3g 4% DV; saturated fat 0.3g 2% DV; cholesterolmg; vitamin a iu 442.2IU 9% DV; vitamin c 15.6mg 26% DV; folate 244.4mcg 61% DV; calcium 67.2mg 7% DV; iron 3.1mg 17% DV; magnesium 52.5mg 19% DV; potassium 229.9mg 6% DV; sodium 399mg 16% DV; thiamin 0.4mg 44% DV.