Okra and Ham Pilaf

Okra and Ham Pilaf Recipe - American Cuisine

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Okra and Ham Pilaf is a delicious and hearty dish that combines the flavors of smoky ham, tender okra, and aromatic spices. This recipe is perfect for a comforting weeknight meal or a special occasion dinner.

History

The origins of Okra and Ham Pilaf can be traced back to Southern cuisine, where okra is a popular vegetable used in a variety of dishes. The addition of ham adds a savory and salty flavor to the dish, making it a satisfying and filling meal.

Ingredients

4 slices of bacon, chopped
2 medium white onions, chopped
1 green pepper, chopped
1 cup thinly sliced okra
1 clove of garlic, chopped
12 oz (340 g) of chopped ham
14 oz (397 g) can of chopped tomatoes
1 tsp of dried thyme
0.13 tsp of cayenne pepper
1 cup of uncooked long grain rice
2 cups of water

How to prepare

In a dutch oven, cook the bacon until it turns brown but not crispy.
Add the onion, pepper, and okra to the pot and sauté until they become wilted.
Include the garlic and ham, and continue cooking for 5 minutes.
Add the tomatoes, thyme, cayenne, rice, and water to the pot.
Bring the mixture to a boil over high heat, then cover and let it simmer for 30 minutes.

Variations

Add diced tomatoes or bell peppers for extra flavor.
Use smoked sausage or chicken instead of ham for a different twist.
Add a dash of hot sauce or Cajun seasoning for a spicy kick.

Cooking Tips & Tricks

Be sure to cook the bacon until it is brown but not crispy to ensure that it adds a rich flavor to the dish.

- Sautéing the onions, peppers, and okra before adding the other ingredients helps to develop their flavors and create a delicious base for the pilaf.

- Letting the pilaf simmer for 30 minutes allows the rice to absorb the flavors of the other ingredients and become tender and fluffy.

Serving Suggestions

Serve Okra and Ham Pilaf with a side of cornbread or a green salad for a complete meal.

Cooking Techniques

Sauté the vegetables until they are soft and translucent.

- Simmer the pilaf over low heat to allow the flavors to meld together.

Ingredient Substitutions

Use chicken broth instead of water for added flavor.

- Substitute brown rice or quinoa for a healthier option.

Make Ahead Tips

Okra and Ham Pilaf can be made ahead of time and reheated before serving. Simply store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Okra and Ham Pilaf with fresh parsley or green onions for a pop of color.

Pairing Recommendations

Serve Okra and Ham Pilaf with a glass of sweet tea or a crisp white wine for a refreshing accompaniment.

Storage and Reheating Instructions

Store any leftovers of Okra and Ham Pilaf in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Okra and Ham Pilaf contains approximately 300 calories.

Carbohydrates

Each serving of Okra and Ham Pilaf contains approximately 35 grams of carbohydrates.

Fats

Each serving of Okra and Ham Pilaf contains approximately 10 grams of fat.

Proteins

Each serving of Okra and Ham Pilaf contains approximately 15 grams of protein.

Vitamins and minerals

Okra is a good source of vitamins C and K, as well as folate and magnesium. Ham is a good source of protein, iron, and zinc.

Alergens

This recipe contains pork (ham) and may not be suitable for individuals with pork allergies.

Summary

Okra and Ham Pilaf is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Okra and Ham Pilaf is a flavorful and satisfying dish that is perfect for any occasion. With a mix of savory ham, tender okra, and aromatic spices, this recipe is sure to become a new favorite in your household.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was many years ago, when I was just a young girl living in the small town of Waynesville. My grandmother, whom we affectionately called MawMaw, was an incredible cook. She had a way of taking simple ingredients and turning them into a gourmet meal.

One summer day, I was helping MawMaw in the kitchen, shelling peas and snapping green beans. As we worked, she began to tell me about a new recipe she had learned from a friend. It was called Okra and Ham Pilaf, and she was eager to give it a try.

MawMaw explained that this dish was a Southern classic, combining the flavors of fresh okra, smoked ham, and fragrant herbs. She had learned the recipe from her friend Betty, who had passed it down to her from her own grandmother. It was a recipe that had been in Betty's family for generations, and she was happy to share it with us.

We gathered the ingredients - fresh okra, diced ham, rice, onions, and garlic - and set to work preparing the dish. MawMaw showed me how to slice the okra into thin rounds, how to sauté the ham until it was golden brown, and how to cook the rice until it was fluffy and tender.

As the aromas of the dish filled the kitchen, I knew we were in for a treat. MawMaw had a way of infusing her dishes with love and care, and this one was no exception. The flavors of the okra and ham mingled together perfectly, creating a savory and satisfying meal that I would never forget.

When the dish was finally ready, we sat down at the table and dug in. The okra was tender and flavorful, the ham added a smoky richness, and the rice soaked up all the delicious juices. It was a meal that warmed the soul and brought back memories of simpler times.

From that day on, Okra and Ham Pilaf became a staple in our household. Whenever we had guests over, MawMaw would whip up a batch of this delicious dish, and it never failed to impress. It was a recipe that had been passed down through the generations, and I was grateful to have learned it from my grandmother.

As the years went by, I continued to cook Okra and Ham Pilaf for my own family, passing on the tradition to my children and grandchildren. It became a dish that held a special place in our hearts, a reminder of the love and care that went into every meal.

Now, as I sit in my kitchen, preparing Okra and Ham Pilaf for yet another family gathering, I can't help but smile. The memories of learning this recipe from MawMaw all those years ago are still fresh in my mind, and I am grateful for the time we spent together in the kitchen.

As I serve the dish to my loved ones, I know that the recipe for Okra and Ham Pilaf will continue to be a part of our family for generations to come. It is a treasure that has been passed down through the years, a reminder of the love and connection that food can bring. And for that, I am truly grateful.