Okra has been my favorite vegetable for as long as I can remember, so I’m always looking for new excuses to cook it. This deeply savory okra and turkey bacon rice pilaf is one of those simple, comforting dishes that feels bigger than the ingredient list. It’s made for going back for seconds.
- 5 slices turkey bacon, chopped
- 1/2 cup chopped white onion
- 2 cups fresh or frozen sliced okra
- 1 tablespoon minced garlic (about 4 cloves)
- 1 quart chicken stock
- 2 cups basmati rice
- 1 teaspoon salt
- 1 teaspoon pepper
- Heat turkey bacon in a Dutch oven or heavy-bottomed pot over medium. Cook, stirring occasionally, until golden, about 10 minutes. Stir in onion, and cook, stirring occasionally, until onion is tender, about 5 minutes.
- Add okra, and cook, stirring often until dry and tender, 8 to 10 minutes for fresh okra or 3 to 5 minutes for frozen. Stir in garlic, and cook, stirring constantly, about 1 minute. Transfer okra mixture to a bowl and set aside.
- Add stock to pot, and bring to a boil over high, scraping bottom of pot to release any browned bits. Stir in rice, salt, and pepper, and bring to a simmer. Cover and reduce heat to medium-low. Simmer until rice is tender and stock is absorbed, 20 to 25 minutes. Uncover; fold in reserved okra mixture, and cook until heated through, about 1 minute. Remove from heat; fluff with a fork, and serve.