Okra Stewed With Tomatoes

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* Exported from MasterCook *

 

Okra Stewed With Tomatoes

 

Recipe By : Cooking Light Magazine, September 2000, page 147

Serving Size : 8 Preparation Time :0:00

Categories : Inspired Vegetarian--Madison Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound small okra pods

1 1/2 tablespoons white vinegar

1/4 teaspoon salt -- divided

2 teaspoons olive oil

1 1/2 cups chopped onion

1 cup chopped tomato

1/8 teaspoon sugar

1/8 teaspoon black pepper

1/4 cup chopped fresh parsley

 

This recipe uses a simple trick to keep the texture of the okra firm: Coat

with vinegar and salt before cooking. Even those who claim to dislike okra

will be swayed by this stew, which is especially well liked in the

Mediterranean.

 

1. Combine okra, vinegar, and 1/4 teaspoon salt in a bowl. Let stand 1

hour, stirring occasionally.

 

2. Heat oil in a medium nonstick skillet over medium-high heat. Add

onion, and saute‚ for 7 minutes or until tender. Stir in 1/8 teaspoon

salt, tomato, sugar, and pepper. Reduce heat, and simmer for 15

minutes. Add okra mixture, and cook for 40 minutes or until tender,

stirring occasionally. Stir in parsley.

 

Yield 8 servings (serving size: 3/4 cup).

 

Deborah Madison's column: Inspired Vegetarian.

 

CALORIES 50 (23% from fat); FAT 1.3 g (sat 0.2g, mono 0.9g, poly 0.2g);

PROTEIN 1.8 g; CARB 8.5 g; FIBER 1.5 g; CHOL 0 mg; IRON 0.8 mg; SODIUM 82

mg; CALC 56 mg

 

 

 

 

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