Purloo II

Purloo II Recipe - Bacon, Ham, and Okra Rice Dish from USA

Region / culture: USA | Servings: 4

Introduction

Purloo II is a delicious and flavorful dish that combines bacon, ham, vegetables, and rice to create a hearty and satisfying meal. This recipe is perfect for a family dinner or a special occasion.

History

Purloo II is a traditional Southern dish that has its roots in African, French, and Spanish cuisine. It is similar to jambalaya and is often made with a variety of meats and vegetables. The name "purloo" is believed to have originated from the French word "pilaf," which refers to a dish made with rice and meat.

Ingredients

3 slices of bacon, chopped
1 medium onion, chopped
1 medium-size green pepper, chopped
1 cup thinly sliced okra*
1 clove of garlic, minced
1 cup of cooked ham (about 3 oz (85 g)), julienned
3 cups of cooked rice
1 medium tomato, seeded and chopped
1 tsp of dried thyme
0.5 tsp of salt
0.5 tsp of dried basil
0.13 tsp of red pepper flakes

How to prepare

Cook the bacon over medium heat in a large skillet until it turns brown. Drain the fat. Stir in the onion, pepper, okra, and garlic. Sauté for 2 to 3 minutes or until the onion becomes tender.
Add the ham and continue cooking for 3 minutes. Add the rice, tomato, thyme, salt, basil, and pepper flakes. Heat thoroughly. Serve as a side dish or a main dish.

Variations

Substitute the ham with chicken or shrimp for a different flavor.
Add more vegetables such as bell peppers, celery, or carrots for added nutrition.

Cooking Tips & Tricks

Be sure to cook the bacon until it is crispy to add a smoky flavor to the dish.

- You can customize this recipe by adding your favorite vegetables or meats.

- For a spicier version, add more red pepper flakes or hot sauce to taste.

Serving Suggestions

Purloo II can be served as a main dish with a side of cornbread or a green salad. It can also be served as a side dish alongside grilled chicken or fish.

Cooking Techniques

Be sure to cook the bacon until it is crispy to add a smoky flavor to the dish.

- Use a large skillet to ensure that all the ingredients are cooked evenly.

Ingredient Substitutions

You can use turkey bacon or smoked turkey sausage as a substitute for the bacon.

- Use brown rice or quinoa instead of white rice for a healthier option.

Make Ahead Tips

Purloo II can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Serve Purloo II in a large serving dish garnished with fresh herbs such as parsley or green onions. You can also sprinkle some hot sauce or Cajun seasoning on top for added flavor.

Pairing Recommendations

Purloo II pairs well with a glass of sweet tea or a cold beer. For a complete meal, serve with a side of collard greens or black-eyed peas.

Storage and Reheating Instructions

Store any leftovers of Purloo II in an airtight container 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 Purloo II contains approximately 300 calories.

Carbohydrates

Each serving of Purloo II contains approximately 40 grams of carbohydrates.

Fats

Each serving of Purloo II contains approximately 10 grams of fat.

Proteins

Each serving of Purloo II contains approximately 15 grams of protein.

Vitamins and minerals

Purloo II is a good source of vitamin C, vitamin A, and iron.

Alergens

This recipe contains bacon and ham, which may not be suitable for individuals with pork allergies.

Summary

Purloo II is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Purloo II is a delicious and satisfying dish that is perfect for a family dinner or a special occasion. With its flavorful combination of bacon, ham, vegetables, and rice, this recipe is sure to become a favorite in your household.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a hot summer day, much like today, when I stumbled upon it in an old cookbook that had been tucked away in the back of my mother's kitchen cabinet. The title simply said "Purloo II" and the pages were yellowed with age, but as I read through the ingredients and instructions, I knew I had stumbled upon something truly special.

Growing up in the South, I was no stranger to traditional Southern dishes. I had learned to cook from my own mother and grandmother, who had passed down recipes from generation to generation. But this Purloo II was unlike anything I had ever seen before. It was a unique blend of flavors and ingredients that promised to be a delicious and comforting meal.

As I read through the recipe, I could almost taste the savory chicken, the tender rice, and the rich tomato broth. The instructions were simple and straightforward, but I knew that the real magic would come from the love and care I put into preparing it.

I gathered the ingredients I needed and set to work in the kitchen, chopping vegetables, browning the chicken, and simmering the broth. The aromas that filled the air were intoxicating, and I couldn't help but feel a sense of pride as I stirred the pot, knowing that I was about to create something truly special.

Hours passed as the Purloo II simmered on the stove, the flavors melding together and creating a tantalizing aroma that filled the entire house. Finally, it was time to serve the dish, and as I spooned it into bowls and garnished it with fresh herbs, I knew that this recipe would become a favorite in my own household.

As my family sat down to dinner that evening, their eyes lit up with delight as they took their first bites of the Purloo II. The flavors were bold and hearty, the chicken tender and succulent, and the rice perfectly cooked. It was a meal that brought us together, that warmed our hearts and souls, and that left us all craving more.

In the days and weeks that followed, I made the Purloo II again and again, each time tweaking the recipe slightly to suit my own tastes and preferences. I added more vegetables, more spices, and more love, until it became a dish that truly felt like my own.

I shared the recipe with friends and neighbors, who raved about its deliciousness and begged for the secret behind its success. I told them that it was a recipe that had been passed down to me, that had been discovered in an old cookbook on a hot summer day, and that had become a cherished part of my own culinary repertoire.

And so, the Purloo II became a staple in my kitchen, a dish that I would make for special occasions and ordinary weeknights alike. It was a recipe that brought comfort and joy to all who tasted it, a testament to the power of good food and the love that goes into preparing it.

Now, as I sit here reflecting on that fateful day when I first found the recipe for Purloo II, I am filled with gratitude for the culinary journey that it has taken me on. It has brought me closer to my family, connected me with my Southern roots, and allowed me to share a piece of myself with others.

And so, I will continue to make the Purloo II for years to come, passing it down to future generations and sharing its deliciousness with all who come into my kitchen. For in this simple dish, I have found a recipe for happiness, a recipe that I will cherish for the rest of my days.