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Creole Okra & Lentil Stew on Purple Rice Pilaf
Debbie Zimmerman • April 5, 2023
Creole Okra & Lentil Stew with Purple Rice Pilaf
Creole Okra & Lentil Stew Serves 6
Ingredients: 1 cup red lentils 2 cups low sodium veggie broth 1 large onion, chopped 2 stalks celery, chopped 4 cups chopped okra 1 cup tomatoes, chopped 1 large red bell pepper, chopped 4-6 pods of garlic 1 15 ounce can tomato sauce 1/2 teaspoon chili powder 1/2 teaspoon smoked paprika 1/4 teaspoon dried thyme 1 teaspoon onion powder 1 teaspoon garlic powder 1/4 teaspoon Rosemary 1 teaspoon dried sage 1 teaspoon Italian seasoning
Instructions: 1. Rinse lentils. In a 1-quart sauce pan, cook the lentils for 40 minutes in vegetable broth. 2. In the meantime, in a 4-quart skillet, sweat the onion and celery on low heat till tender, about 8-10 minutes. 3. Increase heat to medium high and add okra, tomatoes, and red bell pepper. Allow to cook 8-10 minutes until the okra is tender. 4. Add garlic, tomato sauce and other dry seasonings. 5. Reduce the heat and allow to simmer 20 minutes. 6. Serve over Purple Rice Pilaf
Purple Rice Pilaf Serves: 6
Ingredients: 1 cup purple rice (or other whole-grain rice) 3 cups low sodium veggie broth, divided 1 cup diced onions 1 cup diced carrots 1/2 cup whole wheat orzo 1 teaspoon Mrs. DASH Black pepper
Instructions: 1. Rinse purple rice. In a 1-quart sauce pan with lid, cook the purple rice in 2 cups of veggie broth. 2. In a 3-quart skillet, sauté onions and carrots for 5 minutes. 3. Add orzo, 1 cup of veggie broth, Mrs. DASH and black pepper. 4. Sauté until the veggie broth is absorbed and the orzo tender. 5. Once the purple rice is fully cooked, combine orzo mixture with rice
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