Okra and Ham Purloo

Name: Okra and Ham Purloo
Yield: Yields 4 servings
Cuisine: United States
Ingredients: 2 cups (475 ml) water; 1 cup (235 ml) raw long grain rice; ⅛ teaspoon red pepper flakes; ½ teaspoon dried basil; 1 teaspoon dried thyme; 1 14-ounce (400 g) can whole Italian tomatoes, chopped, with juice; 1 cup (235 ml) eggplant, peeled and cubed; 8 ounces (225 g) country ham, cut into matchstick shapes 1 by ¼ by ¼ inch (2½ × ⅔ × ⅔ cm); 1 garlic clove, chopped; 1 cup (235 ml) thinly sliced okra; ½ cup (118 ml) chopped green bell pepper; 1 cup (235 ml) chopped onion; 3 slices bacon (approximately 2½ ounces or 70 g)

Preparation info

Yields
4
servings

Difficulty
Medium

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

Ingredients

3 slices bacon (approximately 2½ ounces or 70 g)

Americas
United States
Main course
Gluten-free

Method

Preheat oven to 400°F (204°C).

Chop the bacon and render it over medium heat in the skillet or Dutch oven until it browns at the edges, but is not crisp. Stir in onion, pepper, and okra and sauté until just wilted. Add garlic, ham, and eggplant and continue cooking for about 5