Tomato Okra Stew
Okra doesn't get the attention that it deserves. It’s a great source of soluble fiber, which can help lower blood cholesterol and reduce the risk of heart disease. This particular recipe is simple and hearty. The base of the stew is made with rice, tomatoes, bell pepper, and seasoning. Okra and parsley are then added for their texture and flavor. This recipe comes from The American Family Cookbook (1963).
- ¼ cup rice
- 3 ½ tablespoons butter
- 2 stalks chopped celery
- 3 cups canned or strained stewed tomatoes
- 1 diced bell pepper
- ¼ cup diced onion
- 1 ½ teaspoons salt
- 2 cups sliced okra pods
- 3 tablespoons chopped parsley
Brown rice to light golden with 2 tablespoons melted butter in a saucepan. Add 5 cups of water. Bring to a boil. Sauté celery, bell pepper, and onion in another pan with remaining butter for 6 minutes. Add tomatoes. Bring to a boil. Pour into rice. Add salt. Simmer, covered, until rice is tender. Add okra pods and simmer for 15 minutes more. Serve hot, sprinkled with parsley. Serves 6.