Why We Like It
We are always looking for ways to cook okra, and this is a great-tasting light dinner or side dish loaded with spices...add an egg on top and it turns into a perfect breakfast too! Feel free to use your favorite whole grain such as brown rice, quinoa, farro, or barley.
Toast the Cashews:
Add to a large dry skillet over medium heat. Cook for about 3 minutes until toasted and fragrant. Remove from the skillet and transfer to a small bowl to cool.
Cook the Rice:
Cook according to package directions. Set aside.
Cook the Okra:
Add oil to the large skillet (where you cooked the cashews), over medium high heat. Add the okra and cook for about 10 minutes until browned and tender.
Add the Seasonings:
Add to the skillet with the okra and stir to combine. Continue to cook for 2 minutes.
Add the Tomatoes:
Add to the skillet and stir to combine. Continue to cook for 3 minutes until tomatoes are heated through.
Serve and Enjoy!
Add cashews, stir and serve over rice or other whole grain of your choice.
Nutrition Information for one serving
- Calories: 315
- Fat: 9 g
- Saturated Fat: 1.5 g
- Total Carbohydrate: 53 g
- Cholesterol: 0 mg
- Fiber: 7.5 g
- Sugars: 6 g
- Protein: 9 g
- Sodium: 135 mg
Recipes to Try
- Lemony Chia Seed Pudding
- Crispy Eggplant and Corn with Chile Oil
- Eggplant and Tomato with Almond Crumble
- Summer Squash Tomato Gratin
- Garlic Chicken Cacciatore
- Summer Bounty Buddha Bowl
- Chickpea Curry Stew
- Smoky Braised Butternut Squash
- Tangy Beet and Apple Salad
- Pumpkin and Sweet Potato Sausage Skillet