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Okra stew with lemon and herb basmati rice

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook

Method


  1. Heat the oil in a medium saucepan over a medium heat. Add the red onion and garlic and cook for two minutes to soften.

  2. Add the chilli powder, okra, tomato and herbs and cook for two more minutes.

  3. Add the stock and bring to the boil. Reduce the heat and simmer for eight minutes.

  4. Season, to taste, with salt and freshly ground black pepper and pour into a warm bowl.

  5. To make the rice, place the cooked rice into a large bowl.

  6. Add the coriander, lemon zest and juice and mix together.

  7. Season, to taste, with salt and freshly ground black pepper and transfer to a warm bowl.

  8. To serve, garnish the stew with a pinch of chopped chives. Serve the rice alongside and garnish with the lemon slice.

Ingredients

For the stew

  • 1 tbsp olive oil
  • ½ red onion, finely sliced
  • 1 clove garlic, finely chopped
  • ½ tbsp chilli powder
  • 75g/2¾oz okra
  • 1 fresh plum tomato, chopped
  • 1 tbsp fresh chives, chopped
  • 1 tbsp fresh coriander, chopped
  • 300ml/10fl oz hot vegetable stock
  • salt and freshly ground black pepper
  • pinch chopped chives to garnish

For the rice

  • 100g/3½oz basmati rice, cooked according to packet instructions
  • 1 tbsp fresh coriander, chopped
  • 1 lemon, zest and juice only
  • 1 thin lemon slice, to garnish
  • salt and freshly ground black pepper

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Okra stew with lemon and herb basmati rice

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