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Stav Kogan

Bacon And Okra Pilau

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Servings: 4 servings
Calories: 145
Ingredients Method Nutrition

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

Method
 

  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.
  8. Don't Over-Stir the Okra: Okra can become slimy if agitated too much while cooking.
  9. 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.
    10. 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.

Nutrition

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

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