Stewed Okra (microwave)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1/2 | lb | Onion, peeled & thinly |
| sliced | ||
| 1/2 | lb | Fresh okra, stem end trimmed |
| or | ||
| 1 | lb | Tomatoes, cut into wedges |
| 10 | oz | Frozen okra, deforested in a |
| sieve under warm running | ||
| water | ||
| 1/2 | t | Kosher salt |
| 1 | T | Olive oil |
| 1/4 | c | Fresh basil leaves, cut |
| across into chiffonade | ||
| 3 | Clove garlic, peeled & | |
| smashed |
INSTRUCTIONS
Place onion, garlic and oil in a 21/2 quart souffle dish or casserole with a tightly fitted lid. Cook, uncovered , at 100% for 3 minutes in a 650-700 watt oven. Stir in tomatoes and okra. Cover tightly with microwave plastic wrap or casserole lid. Cook for 6 minutes (if using frozen okra, cook for 4 minutes). If using plastic, prick to release steam. Leaving dish in oven, uncover carefully. Cook, uncovered for 3 minutes. Remove from oven. Stir in basil and salt and serve. Serves 6. Posted to JEWISH-FOOD digest by "dogsmom@cinci.infi.net" <dogsmom@cinci.infi.net> on Sep 8, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 343
Calories From Fat: 133
Total Fat: 15.1g
Cholesterol: 0mg
Sodium: 1613.6mg
Potassium: 1693.8mg
Carbohydrates: 50.9g
Fiber: 15.4g
Sugar: 20.8g
Protein: 10.7g