Serves 4 Ingredients
1 tablespoon grapeseed oil 2 red onions, finely chopped 100g chopped baby plum tomatoes Pinch of saffron threads (optional) 1 teaspoon dried oregano 1 teaspoon dried coriander 1/4 teaspoon of cumin 1 red pepper, deseeded and chopped 200g rice 500ml vegetable stock 350g okra 1/4 teaspoon All spice Sea salt (to taste) Ground cayenne pepper (to taste) Method
Pre-cook wild rice (15-20 minutes in pressure cooker). Sauté 1 onion and cook gently for 5 minutes, adding a pinch of salt and cayenne pepper and dried coriander.
Add the okra and pan fry until soft and tender (leave uncovered and rest until ready to add to rice).
Sauté 1 onion and cook gently for 5 minutes. Meanwhile soak the saffron in 2 tablespoons of hot water. Add the peppers, oregano, all spice. Add tomatoes and cook gently for another 3 minutes.
Stir in cooked rice, hot stock, saffron mixture and seasoning. Bring to the boil and simmer, stirring occasionally until almost all the liquid has disappeared. Add the Okra mixture to the rice and stir all ingredients together.
Handy tip: It is easy to throw too much rice into the pot and end up with unneeded surplus! Your standard tea mug is a handy tool for measuring uncooked rice. A full cup of rice will feed 4 adults and 1/4 mug feeds 1 adult.