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1 lb. fresh okra
2 tsp. coconut oil
Heaping 1/2 cup sliced red bell pepper
Heaping 1/2 cup chopped sweet onion
1 Tbs. minced fresh basil
Pinch of cayenne pepper
2 cups cooked organic brown rice
1 Tbs. wheat-free tamari sauce
Sea salt to taste
1 cup chopped fresh tomatoes (optional)
Wash the okra pods and dry them on paper towels. Cut off and discard the caps. Slice the pods into half-inch rounds.
Heat the coconut oil in a large skillet over medium heat. Add the okra, bell peppers, onions, basil, and cayenne pepper and cook, stirring frequently, for about three minutes, or until the vegetables are al dente.
Add the rice and tamari sauce, combine, and heat through.
Season with sea salt to taste. If desired, garnish each serving with chopped fresh tomatoes.