This is the stovetop version of my Limping Susan for the pressure cooker, elsewhere on this site. The recipe is adapted from the classic Charleston Receipts. It's versatile, too: Add up to 1 cup chopped tomato, some chopped bell pepper, or omit the paprika. When we're out of bacon, I've made it with every kind of pork product imaginable, including ham hocks, salt pork and smoked fatback, and each one has a slightly different flavor.
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- 4 bacon, slices chopped
- 1 cup chopped onion
- 2 garlic cloves, chopped
- 2 cups thinly sliced okra (about 1 pound)
- 1 cup rice, rinsed and drained
- 2 teaspoons sweet Hungarian paprika or 2 teaspoons smoked spanish paprika
- salt and pepper
- 1 cup chopped tomato
- 1 3/4 cups water or 1 3/4 cups broth
- 1 big thyme, sprig (optional)
- 1Fry the bacon with the onion and garlic in a large saucepan, Dutch oven, or skillet with a tight-fitting lid over low heat so that enough fat is melted to cover the bottom of the pan. If the bacon is lean, add oil.
- 2Raise the heat to medium-high and fry the okra until tender, about 5 minutes. Add the paprika, salt and pepper and mix well. Add the rice and saute for 2 minutes. The mixture will look very dry.
- 3Add the tomato, water and thyme and mix well. Cover and cook over medium-low heat until rice is tender, about 20 minutes. Fluff with a fork.
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Nutritional Facts for Okra-Tomato Pilaf for the Stove Top (Limpin' Susan)
Serving Size: 1 (198 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 257.2
- Calories from Fat 37
- Total Fat 4.2 g
- Saturated Fat 1.3 g
- Cholesterol 5.4 mg
- Sodium 79.1 mg
- Total Carbohydrate 48.8 g
- Dietary Fiber 3.9 g
- Sugars 3.6 g
- Protein 6.2 g