*  Exported from  MasterCook  Buster  *
 
                                 Okra Pilaf
 
 Recipe By     : Jane Adams Finn, Wash Post, 8/26/98
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Mc_List
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      slices        Thick-Sliced Bacon -- 1 Inch Lengths
    1      pound         Okra -- Trimmed, 1/2″
                         -- Slices
      1/2  cup           Green Bell Pepper -- Chopped
      1/2  cup           Onion -- Chopped
    1      cup           Rice
    2      cups          Chicken Broth -- Or Vegetable Broth
                         Salt -- To Taste
                         Cayenne Pepper -- To Taste
                         OR Tabasco Sauce -- To Taste
 
 ble. Serve the pilaf as a lunch or light-supper entree, or as a side 
 dish with almost any menu. I always put Tabasco sauce on the 
 table.
 
 ir once, bring to a boil, reduce the heat to low, cover and simmer 
 for 15 minutes or until the rice has absorbed the broth but is not 
 dry. Season with salt and cayenne pepper or hot pepper sauce, 
 fluff and serve.
 
 Per serving (based on 4): 320 calories, 6 gm protein, 47 gm 
 carbohydrates, 11 gm fat, 9 mg cholesterol, 4 gm saturated fat, 
 320 mg sodium, 2 gm dietary fiber © Copyright 1998 The 
 Washington Post Company
 
 Posted to MC-List by Johnnye
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