Okra is delicious deep-fried, but more versatile than you think.
Okra “slime” naturally thickens stews and soups.
salted butter, melted
2garlic cloves, pressed
8(1-inch-thick) French bread slices
2(8.5-oz.)
Credit: Hector Manuel Sanchez; Styling: Caroline M. Cunningham
pouches microwavable basmati rice
Directions
Preheat oven to 350F.
Lightly grease a 13- x 9-inch baking dish.
Reduce heat to medium, and cook, stirring, until slightly thickened, 10 minutes.
Meanwhile, combine melted butter and pressed garlic.
Remove from oven, and process in a food processor until coarsely crumbled.
Squeeze rice pouches to separate grains.
Tear a 2-inch vent in each pouch.
Microwave both pouches at the same time at HIGH for 2 minutes.
(The rice will be slightly undercooked.)
Spoon into prepared baking dish.
Top with okra mixture and breadcrumbs.
Bake in preheated oven until breadcrumbs are golden brown, 25 to 30 minutes.
Let stand 10 minutes before serving.
