Basmati Rice Pilaf with Spiced Okra Croutons
1 1/2 cups of Raw basmati rice
Coarse salt to taste
3 tablespoons of light vegetable oil
1 pound of okra; stemmed and cut into 1/8 inch rings
1/2 Lemon; Juice of
1/4 teaspoon of ground clove
Freshly ground black pepper
Wash the rice thoroughly in several changes of water and put in a bowl. Add enough water to cover the rice by an inch. Soak the rice for 1/2 hour (maximum 2 hours). Meanwhile bring 3 quarts of salted water to a boil in a deep pot and prepare the croutons. Heat the oil in a large frying pan over high heat until hot and add okra. Reduce heat and cook okra, stirring and shaking, until brown and crisp, about 20 minutes. Sprinkle with the lemon juice, clove, and black pepper. Reduce heat to minimum and keep warm while you cook the rice. Drain the rice and add to the boiling water, stirring to prevent the rice from settling. Bring the water to a boil again and cook the rice for exactly 4 minutes. Drain the rice well in a large sieve held over the sink and transfer to a heated platter. Scatter okra croutons on top and serve. Yield: 4 servings
Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9457 - JULIE SAHNI Converted by MM_Buster v2.0l.
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