Okra Stew With Rice (no Meat) Recipe

Prep the okra

Wash the okra and pat dry. Trim the stem ends and slice into 1/4-inch rounds. If pods are very large, halve lengthwise then slice. Drying the pods helps reduce slime.

Sweat aromatics

Heat vegetable oil in a wide, heavy-bottomed skillet or saucepan over medium heat. Add the chopped onion and a pinch of salt; cook 6–8 minutes, stirring occasionally, until soft and beginning to brown. Add minced garlic and cook 30–45 seconds until fragrant.

Toast spices and add tomato

Stir in ground cumin, smoked paprika, and ground coriander; toast 20–30 seconds until fragrant. Add tomato paste and cook 1 minute, stirring to coat the onion and spices. Add the diced tomatoes (with juices if canned) and simmer 3–4 minutes to meld.

Add okra and simmer

Add the sliced okra to the pot and stir to combine with the tomato mixture. Pour in the vegetable broth (or water) to reach a stew-like consistency — about 2 cups. Add bay leaf, salt, black pepper, and the optional sugar/honey. Bring to a gentle simmer, reduce heat to low, cover partially, and cook 12–15 minutes, stirring occasionally so the okra cooks evenly and releases only a moderate amount of mucilage.

Adjust and finish

Remove the bay leaf. Taste and adjust seasoning, adding more salt or a squeeze of lemon if desired. Stir in the lemon juice to brighten flavors. If the stew is too thin, simmer uncovered a few minutes to reduce; if too thick, add up to 1/2 cup more broth. Finish with chopped cilantro or parsley and sliced scallions reserved for garnish.

Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.

In a medium saucepan, combine the rinsed rice, 2.25 cups water, 1/2 tsp salt, and 1 tsp butter or oil. Bring to a boil over medium-high heat.

When boiling, stir once, reduce heat to low, cover tightly, and cook without stirring for 15 minutes (for long-grain white rice). After 15 minutes, remove from heat and let sit, covered, for 5–10 minutes to finish steaming.

Fluff rice with a fork just before serving.

Spoon a bed of rice onto plates or into bowls. Ladle the okra stew over the rice. Sprinkle additional chopped cilantro or scallions on top and serve hot with lemon wedges on the side.