Bacon And Okra Pilau

I absolutely love easy weeknight dinners that don’t sacrifice flavor, and this Paleo Bacon And Okra Pilau is exactly that. There is something magical about the combination of salty, crispy bacon grease coating fresh okra and cauliflower rice. It brings a comfort food vibe without the heavy carbs. If you have been looking for a one-pot meal that keeps things clean but tastes indulgent, you have to give this recipe a try tonight!

Ingredients

• 4 strips (approx. 4 oz / 115g) Bacon, cut into 0.5-inch (1.3 cm) pieces
• 1 medium Onion (approx. 6 oz / 170g), peeled and diced
• 1 medium Green Bell Pepper (approx. 4.5 oz / 128g), seeded, deribbed, and diced
• 2 cups (7 oz / 200g) Okra, cut crosswise into 0.5-inch (1.3 cm) rounds
• 3 cups (10.5 oz / 300g) Cauliflower Rice (fresh or frozen)
• 0.5 tsp (1g) Paprika
• 0.25 tsp (0.5g) Cayenne Pepper
• Salt and freshly ground Black Pepper, to taste
• 1.5 cups (12 fl oz / 355 ml) Chicken Stock

Instructions

1. Preheat a Dutch oven or a large skillet (with a fitted lid) over medium heat, add the 4 oz (115g) of chopped bacon, and fry until crispy.
2. Remove the bacon using a slotted spoon and transfer it to a plate lined with paper towels to drain, but keep the rendered bacon grease in the Dutch oven.
3. Add the diced onion and green bell pepper to the hot bacon grease and sauté for 4 to 6 minutes, or until the onions begin to soften.
4. Mix in the 2 cups (200g) of okra and increase the heat to medium-high; then, stir in the 3 cups (300g) of cauliflower rice, 0.5 tsp (1g) paprika, 0.25 tsp (0.5g) cayenne pepper, and season with salt and pepper to taste.
5. Pour in the 1.5 cups (355 ml) of chicken stock, cover the pot immediately, and bring the liquid to a boil.
6. Reduce the heat to low, keep the pot covered, and let the mixture simmer for about 10 minutes, or until most of the chicken stock has cooked off and the vegetables are tender.
7. Remove the lid, mix in the reserved crispy bacon pieces, and serve hot immediately.

Nutritional Information

(Per Serving, based on 4 servings)

• Calories: 145 kcal
• Total Fat: 9g
• Total Carbohydrates: 10g
• Dietary Fiber: 4g
• Net Carbs: 6g
• Protein: 8g

Pro Tips for the Perfect Pilau

• Don't Over-Stir the Okra: Okra can become slimy if agitated too much while cooking. When you add the okra to the pan, give it a quick toss to coat it in the bacon fat, but try to leave it relatively undisturbed until you add the cauliflower rice.
• Fresh vs. Frozen Cauliflower: If you are using frozen cauliflower rice, do not thaw it beforehand. Add it straight from the freezer to the hot skillet. This prevents the "rice" from becoming mushy and helps maintain that fluffy pilau texture.
• Control the Heat: The cayenne pepper adds a nice kick, but if you are sensitive to spice or serving this to kids, feel free to reduce it to a pinch or omit it entirely. The smoked paprika will still provide plenty of depth.
• Bacon Grease is Gold: The flavor foundation of this dish is the rendered bacon fat. If your bacon is very lean and doesn't yield enough grease to coat the vegetables (you need about 1-2 tablespoons (30 ml)), supplement it with a splash of olive oil or avocado oil to ensure the veggies sauté properly.

Frequently Asked Questions (FAQ)

Can I use frozen okra for this recipe? Yes, you can use frozen okra. However, frozen okra tends to release more moisture than fresh. To combat this, you might want to sauté it separately for a few minutes to evaporate the excess water before adding it to the onion and pepper mixture.

Is this dish suitable for a Keto diet? Absolutely. With only 6g of net carbs per serving, this Paleo Bacon And Okra Pilau fits perfectly into a Keto or low-carb diet plan while providing healthy fats from the bacon.

How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat rather than the microwave to keep the cauliflower rice from getting soggy.

Can I add more protein to make this a main dish? Definitely. While the bacon adds flavor, you can bulk this up by adding diced chicken breast or shrimp. Simply sauté the extra protein in the bacon fat before adding the vegetables, or stir in cooked leftover chicken at the end.

Conclusion

I really hope you enjoy adding this Paleo Bacon And Okra Pilau to your dinner rotation. It is one of those rare "unicorn" recipes that feels like a comfort food feast but is actually a light, grain free pilaf recipe that won't weigh you down. Whether you serve it as a low carb cauliflower pilau side dish or toss in some extra protein for a full meal, the smoky combination of bacon and spices is a winner. If you are looking for a new Keto okra and bacon skillet dinner, this is definitely the one to try tonight!

Recipe Card

Stav Kogan

Bacon And Okra Pilau

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Servings: 4 servings

Calories: 145

Ingredients Method Nutrition

Ingredients

  

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• 4 strips (approx. 4 oz / 115g) Bacon, cut into 0.5-inch (1.3 cm) pieces
• 1 medium Onion (approx. 6 oz / 170g), peeled and diced
• 1 medium Green Bell Pepper (approx. 4.5 oz / 128g), seeded, deribbed, and diced
• 2 cups (7 oz / 200g) Okra, cut crosswise into 0.5-inch (1.3 cm) rounds
• 3 cups (10.5 oz / 300g) Cauliflower Rice (fresh or frozen)
• 0.5 tsp (1g) Paprika
• 0.25 tsp (0.5g) Cayenne Pepper
• Salt and freshly ground Black Pepper, to taste
• 1.5 cups (12 fl oz / 355 ml) Chicken Stock
• Fresh vs. Frozen Cauliflower: If you are using frozen cauliflower rice, do not thaw it beforehand. Add it straight from the freezer to the hot skillet. This prevents the rice from becoming mushy and helps maintain that fluffy pilau texture.
• Control the Heat: The cayenne pepper adds a nice kick, but if you are sensitive to spice or serving this to kids, feel free to reduce it to a pinch or omit it entirely. The smoked paprika will still provide plenty of depth.
• Bacon Grease is Gold: The flavor foundation of this dish is the rendered bacon fat. If your bacon is very lean and doesn't yield enough grease to coat the vegetables (you need about 1-2 tablespoons), supplement it with a splash of olive oil or avocado oil to ensure the veggies sauté properly.

Method

 

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Nutrition

Calories: 145kcalCarbohydrates: 10gProtein: 8gFat: 9g

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