Okra Pilaf With Coconut Bacon

Okra is a basic late summer time favourite that tastes even higher after tossing it right into a daring and savory, cayenne-infused rice pilaf. Topped with a candy and smoky selfmade coconut bacon, this hearty meal is prepared in half-hour, making it excellent for outside dinners. Our recommendation? Serve this dish with a crisp white wine.

What you want:

For the coconut bacon:
1 cup unsweetened coconut
1 tablespoon tamari
1½ teaspoon liquid smoke
1 teaspoon maple syrup

For the pilaf:
1 cup basmati rice
1½ cup vegan hen broth
½ cup coconut milk
2 tablespoons olive oil
⅓ cup yellow onion, finely diced
½ cup inexperienced bell pepper, diced
2 cups contemporary okra, lower into ½-inch items
1 teaspoon sea salt
¼ teaspoon floor cayenne pepper

What you do:

1. For the coconut bacon, preheat oven to 300 levels.

2. Right into a small bowl, add unsweetened coconut, tamari, liquid smoke, and maple syrup. Toss effectively to coat. Unfold combination evenly on a parchment-lined baking sheet. Bake 7 minutes, and take away from oven to chill.

3. For the pilaf, right into a medium-sized pot, add basmati rice, vegan hen broth, and coconut milk. Deliver to a boil, then scale back warmth to low. Cowl and simmer for about 12 minutes, till liquid is absorbed and rice is cooked via. Fluff with a fork and put aside.

4. Whereas the rice is cooking, warmth olive oil in a big skillet over medium-high warmth. Add onion and bell pepper. Prepare dinner, stirring regularly for 3 minutes, till greens are softened and aromatic. Add okra, salt, and cayenne. Prepare dinner 5 minutes, or till okra is heated via.

5. Stir okra into cooked rice and high with coconut bacon. Serve heat.

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