Okra Pilau (Pilaf)
Ingredients
- 3 bacon slices
- 1 large sweet onion chopped (about 2 cups)
- 1 package frozen okra (16 ounce)
- 2 packages Ready to Serve Cajun Style Rice (8.5 ounces)
Step-by-Step Instructions
- Cook bacon in a large skillet over medium-high heat 5 to 7 minutes or until crisp.
- Remove bacon and drain on paper towels, crumble once cool. Reserve 2 tablespoons drippings in skillet.
- Sauté onion and thawed okra in hot drippings over medium-high heat 6 to 8 minutes or until tender.
- Prepare rice according to package directions. Stir rice and crumbled bacon into okra mixture in skillet. Combine well and serve.
Common Problems and Solutions
Q: Why is my okra slimy?
A: Okra naturally releases a gel-like substance when cooked. Cooking it over medium-high heat (not low) and not overcooking helps minimize sliminess. The bacon fat also helps reduce the slimy texture.
Q: Can I use fresh okra instead of frozen?
A: Absolutely! Use about 2 cups of fresh okra, sliced into 1/2-inch pieces. Fresh okra will cook in about the same amount of time.
Tips and Techniques
Make sure to thaw the frozen okra before adding it to the skillet - this helps it cook evenly and prevents excess moisture. If you don’t have pre-seasoned Cajun rice, use regular cooked rice and season with Cajun seasoning, salt, and pepper to taste.
Ingredient Substitutions
- bacon: salt pork or smoked turkey
- sweet onion: yellow or white onion
- frozen okra: 2 cups fresh okra, sliced
- Cajun Style Rice: 3 cups cooked white rice seasoned with Cajun seasoning
Equipment Needed
- large skillet
- paper towels
Historical Context
Pilau (pronounced PER-loo or pih-LOW) came to the Low Country through the rice-growing regions of West Africa and was adapted by enslaved cooks in the Carolina and Georgia coastal areas. It made its way into Louisiana and Southern cooking as a versatile one-pot rice dish.
