Description
I love to try new products, so when the super saw the package of frozen okra, pass failed - tossed in the truck. If you're as curious as I am, come, let us try together.))
Ingredients
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Okra
400 g
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Tomato paste
200 g
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Onion
1 piece
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Garlic
4 tooth
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Salt
-
Black pepper
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Coriander
2 tsp
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Figure
1.5 cup
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Vermicelli
0.25 cup
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Butter
2 Tbsp
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Water
3 cup
Cooking
Chopped onion fry until Golden in olive oil.
Add the tomato, season with salt and pepper, bring to a boil.
Add frozen okra, add the coriander, reduce the heat and simmer the gumbo until tender - about 15 minutes. If the tomato puree is thick, dilute with water.
In parallel, cook the rice. Small thin noodles (I have found only these stars) fry until light brown in butter (vegetable, olive) oil. Pour rice. Varieties of rice take noslepumaina. For example, I really like this mix of basmati and wild.
Fry all together, stirring, another three minutes.
Pour hot water, salt to taste, cover and cook rice until tender.
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