Ingredients
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
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
Method
- 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.
- 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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