| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Niger |
Toohot07 |
6 |
servings |
INGREDIENTS
| 1/2 |
lb |
Small fresh okra; washed, trimmed, |
|
|
And sliced 1/2" thick |
|
|
Juice of 1 lemon |
| 3 |
tb |
Spanish olive oil |
| 1 |
md |
Onion; finely diced |
| 1 |
sm |
Green pepper; stemmed, seeded, |
|
|
And finely chopped |
| 3 |
|
Garlic cloves; finely chopped |
| 3 |
|
Canned plum tomatoes; seeded, chopped |
| 1/2 |
c |
Dry sherry |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Freshly-ground black pepper |
| 2 |
c |
Long-grain white rice; rinsed until |
|
|
The water runs clear |
| 8 |
|
Saffron threads; crushed |
| 1 |
c |
Corn kernels -; (abt 2 ears of corn) |
| 1 |
|
Pickled Chipotle; chopped, see * Note |
| 1/4 |
c |
Chipotle Vinegar; see * Note |
| 4 1/4 |
c |
Light chicken broth; preferably homemade |
INSTRUCTIONS
* Note: See the "Pickled Chipotles / Chipotle Vinegar" recipe which is
included in this collection.
In a glass or ceramic bowl, toss the okra with the lemon juice. Let sit for
15 minutes. In a large heavy saucepan, heat the olive oil over high heat.
Saute the okra for 4 to 5 minutes, stirring frequently, until golden. Add
the onion, reduce the heat to medium, and cook for 6 to 8 minutes, until
softened. Add the green pepper and the garlic and cook for 2 minutes more,
until the garlic releases its aroma. Add the tomatoes, cook for 2 minutes,
stirring, and add the sherry, salt, and pepper. Cook the mixture for 5
minutes, stirring occasionally, until thickened. Increase the heat to
medium, add the rice, saffron, corn, drained okra, and Pickled Chipotle.
Stir the mixture well and cook for 2 minutes. Add the Chipotle Vinegar and
the chicken broth, stir again and cook partially covered for 15 to 20
minutes, until most of the liquid has been absorbed and small craters form
in the top of the rice. Stir with a fork and cover the pan. Reduce the heat
to low and simmer for 10 to 15 minutes more, until the rice is tender. This
recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6256 broadcast 04-18-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-18-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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