Very interesting recipe. I used less bacon and cooked the onion in olive oil to make this a little lighter. Some tips to avoid okra getting slimy: 1)Sprinkle okra with vinegar and salt and let it stand for a couple of hours or even up to a day. Rince well before using. Or 2)place okra in a non-stick pan and cook it alone in high temperature for a few minutes (until it starts changing colour). Remove from hit and add it to the rest of the incredients.
A great change of pace. The flavors blend well. The wife and I really liked this recipe. I followed the directions exactly. It came out perfect. I diced the bacon before I fried it. That saved some time. The next time I will add some tomatoes and some garlic. Thanks posting this recipe.
Very bland....needs some seasoning to kick it up. Considering the okra I think cajun seasoning would work well will try that next time.
I had never made anything with oakra, but loved it. It thought it might be a little bland, so I added fresh minced garlic and cooked it with the onion. I also added a can of diced tomatoes, salt and pepper. My Mother-in-law thought it was delicious!!! I will definately make it again, maybe with more tomatoes and basmati rice. I also cooked mine a little longer...different and yummy!
02/23/2011 I made this for Thanksgiving -- a group of over 20. They all said by far that this was the best side dish at the table. I was really impressed I am going to use this recipe and pass it on. It is going to become part of our tradition. //Made again, I think nowadays I need a little more seasoning in my food.
I love fried okra, so I thought I'd try this. I pretty much followed the directions. Because of the long cooking times, my okra was not slimy which is what I was looking for. It made a good pilaf.
YUM! This is awesome either alone or as a side. Wouldn't change a thing! Thanks so much.
I love this recipe I used a frozen veggie mix with okra. I added a boullion for extra flavor. Good choice for non rice lovers.
Very good. I used the drippings off of some chicken I was browning instead of bacon.
Wow I was really surprised at how bland this dish turned out. I guess it was my own fault since I made two changes to the recipes - I used no-salt bouillon water instead of broth and a 1/4lb of bacon instead of a 1lb. A pound of bacon is just too much cholesterol in ANY recipe. So yeah I did change the recipe but if salt and fat are the only things making this recipe taste good then why bother? I won't make this recipe again. I can't think how to fix it without making it a calorie and salt nightmare. Update: This dish is REALLY bad as leftovers. The flavors do not develop well. Nope won't be making this again ever.
