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Rice & Okra

January/February 1991

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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.


Rice & Okra

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