Okra in olive oil (zeytinyağlı bamya) with rice
A dinner for one: 540 kcal with 12 g of protein, 81 g of carbs and 22 g of fat, ready in 50 min.
- 50 min
- Dinner · 1 serving
- Turkish, Mediterranean
- 540 kcal
Nutrition per serving
540 kcalEnergy: 8% protein, 57% carbs, 35% fat
- 12 gProtein
- 81 gCarbs
- 22 gFat
Fiber 14 gSugar 15 gSodium 330 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Okra300 g
- Onion½ (60 g)
- Tomato1 (150 g)
- Garlic2 cloves (6 g)
- Olive oil1½ tbsp
- Lemon juice2 tbsp
- Sugar1 tsp
- Rice, dry50 g
Method
- Trim the okra caps, toss with half the lemon juice and leave for 15 minutes; rinse.
- Soften the onion and garlic in the olive oil for 5 minutes, add the grated tomato and sugar and cook for 5 minutes.
- Add the okra, the rest of the lemon juice, salt and 200 ml hot water; simmer uncovered for 25 minutes without stirring, so it stays whole.
- Meanwhile cook the rice in 100 ml salted water for 12 minutes and rest it for 5 minutes.
- Serve the okra warm or at room temperature with the rice.
Make ahead
Make it up to 3 days ahead; like all olive-oil dishes it is good cold.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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