Rice & Okra
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.
Source: EatingWell Magazine, January/February 1991
Gallery
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
320 calories; protein 6.9g; carbohydrates 66.4g; dietary fiber 2.4g; sugars 1g; fat 2.3g; saturated fat 0.3g; vitamin a iu 442.2IU; vitamin c 15.6mg; folate 244.4mcg; calcium 67.2mg; iron 3.1mg; magnesium 52.5mg; potassium 229.9mg; sodium 399mg; thiamin 0.4mg.
Exchanges:
4 starch, 1 vegetable