It just tastes so good! Sort of like the best tasting green bean, but even better. And the okra plants, new to my garden this year, are thriving, putting forth pods to pick every other day. This okra rice pilaf recipe, also known as okra pilau, perloo, or purloo, is a southern staple, particularly of South Carolina, in whose swampy lands rice has been cultivated for hundreds of years. It’s simple; you just render bacon fat, cook chopped onions, peppers, and okra briefly in it, add rice, stock, and cook until done. Stir in chopped cooked bacon at the end. Whatever sliminess the famously slimy okra produces while cooking gets absorbed by the rice, and what you’re left with is just lovely okra, and okra and bacon infused rice. Ever make something that you don’t want to share because you just want to keep it all for yourself? Yeah. This is one of those. Consider adding shrimp, sausage, or black eyed peas to the pilau if you would like a more substantial dish. The dish is also curiously known as “Limpin’ Susan”, but I can find no reference to the etymology of that name. If you love bacon and rice and have been sitting on the fence about okra, this is the recipe to try. I think you will be pleased. Smothered Okra with Chicken and Rice - from $5 Dinners
