3572. OKRA PILAU (PILAF) with BACON

serves 4-6 as a side dish


4 slices of bacon (about 5 ounces), chopped
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
2 cups okra, sliced into disks, 1/2 to 3/4-inch thick (fresh or frozen, thawed)
1/4 teaspoon cayenne (or to taste)
1 teaspoon Kosher salt (use less salt if using seasoned broth)
1 cup long-grain rice
1 3/4 cup chicken stock

Spread the chopped bacon out in a pot so it covers the bottom completely and turn the heat to medium. Fry it until it's crispy, then remove the bacon with a slotted spoon and reserve. Drain off all but about 2 tablespoons of bacon fat.

Add the onion and green pepper and sauté for 2 to 3 minutes. Add the okra and turn the heat to high. Add the cayenne, salt and rice and stir-fry for 1 minute.

Stir in the chicken broth, cover and bring to a boil. Reduce the heat to maintain a low simmer and cook until the rice is done, about 20 minutes. Fluff up the rice with a fork and stir in the chopped bacon.


bacon recipe source: Elise Bauer, Simply Recipes (@simplyrecipes), October 3, 2012

1593. TUNA and BACON OVEN PILAU

serves four


400 grams can tuna in oil
1 chopped onion
12 chopped rashers of smoked streaky bacon
200 grams long-grain rice
290 grams jar tomato and herb pasta sauce
handful of finely chopped basil leaves (optional)

Preheat the oven to 180C/fan160C/gas 4. Drain half the oil from tuna into a flameproof casserole. Discard the rest of the oil. Add onion and bacon. Cook over a medium heat for 8 minutes, stirring, until the onion is turning golden.

Stir in rice, cook for 1 minute, then stir in pasta sauce. Add the drained tuna, pour over 500ml boiling water from the kettle and season with black pepper. Stir gently, cover and bake for 30 minutes, until the rice is tender. Scatter with some finely sliced basil leaves to serve, if you like.


bacon recipe courtesy of: delicious. magazine, November 30, 2007