
Photo: Paige Green
When the hot weather hits and the grills are smoking, there is most certainly a place for vegan cuisine. And, really, you don't have to be vegan to enjoy it. It's light, healthy and can be pretty easy to make. Pick up a copy of renowned vegan cook and author Bryant Terry's new book, Afro-Vegan, and pump up the flavor with African, Caribbean and Southern influence. Blackened okra with red rice is an instant winner for any occasion.
Ingredients
Rice
- 2 tablespoons peanut oil
- 1/2 cup yellow onion, finely diced
- 1/2 teaspoon coarse sea salt
- 1 cup white basmati rice, soaked in water overnight and drained well
- 1 large clove garlic, minced
- 1 cup green bell pepper, finely diced
- 5 tablespoons tomato paste
- 1 3/4 cups vegetable stock, homemade or store bought
- 2 teaspoons tamari
Okra
- 1 teaspoon coarse sea salt
- 1 pound small to medium okra pods
- 2 tablespoons peanut oil
- 4 - 6 tablespoons blackened seasoning, homemade or store bought
Directions
For the rice:
- Warm the oil in a medium saucepan over low heat.
- Add the onion and salt and sauté until the onion is golden brown and quite soft, 10 to 15 minutes.
- Add the rice and cook, stirring often, until the water has evaporated and the rice starts to smell nutty, about 2 minutes.
- Add the garlic and bell pepper and sauté until fragrant, about 2 minutes.
- Add the tomato paste and stir well to coat the rice and vegetables.
- Stir in the stock and tamari, increase the heat to high and bring to a boil.
- Decrease the heat to low, cover, and cook until the liquid is absorbed and the rice is tender, about 15 minutes.
- Remove from the heat and let stand, covered, until the okra is ready.
For the okra:
- To make the okra, prepare a medium‑high grill.
- Put about 12 cups of water in a large pot and bring to a boil over high heat.
- Add the salt, then add the okra and blanch for 1 minute. Drain well.
- Transfer to a large bowl, drizzle with the oil and toss until evenly coated.
- Sprinkle with the blackened seasoning and toss again until evenly coated.
- Thread the okra pods onto skewers, putting about 6 pods on each skewer.
- Grill until browned and slightly crisp, 3 to 4 minutes per side.
- To serve, cut each pod into thirds and serve atop the rice.
Chef's Notes:
- If serving the okra on its own, without the rice, use 6 tablespoons of the blackened seasoning; otherwise use 4 tablespoons of the seasoning.
- If grilling isn’t feasible, you can broil the okra, placing the pods about 3 inches from the heat and cooking until browned, bubbling and starting to crisp, 3 to 4 minutes per side.
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