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    Friday, July 31, 2015

    Upside down okra rice casserole recipe


    1/3 cup olive oil
    2 cups frozen okra
    3 cups stock
    1 tablespoon lemon juice
    1 medium onion, chopped
    2 garlic cloves, finely minced
    1/4 cup bell pepper, diced
    1/4 cup tomato, diced
    1 tablespoon tomato paste
    1 1/2 tablespoon fresh herbs (parsley, cilantro, dill and mint), chopped
    3 cups Basmati rice, cooked
    Salt and pepper 


    - Clean okra by removing the top and bottom parts, cut into halves.
    - Heat 3 tablespoons olive oil in a pan over a medium heat, add okra and stir for few minutes.
    - Add 1 cup stock, lemon juice and boil, reduce heat and leave for 10 minutes or until just tender.
    - Remove from heat and cool.
    - Heat remaining oil in another pan over a medium heat, add onion and garlic and stir till translucent.
    - Add bell pepper, tomato and tomato paste and stir to combine.
    - Pour remaining stock, bring to a boil, reduce heat and leave for 15 minutes or until sauce thickened, set aside.
    - Place rice in a bowl; add 4 tablespoons of sauce and fresh herbs and mix well.
    - Arrange okra in the bottom of a round mold to cover it all.
    - Top with a layer of rice, lightly press rice with a back of spoon so it can flip easily.
    - Flip it over a serving dish with the remaining sauce.

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    Item Reviewed: Upside down okra rice casserole recipe Rating: 5 Reviewed By: Mrs. Chef
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