Late Summer Okra Pilaf with Coconut Bacon

Late Summer Okra Pilaf with Coconut Bacon

This easy rice bowl dinner is made up of fresh, in-season okra tossed with a bold and savory, cayenne-infused rice pilaf then topped with a sweet and smoky homemade coconut bacon.

And while you can have this ready and on the table in 30 minutes, it looks – and tastes – like it took longer. 😉

I love the down home simplicity of this meal. It really doesn’t require anything on the side and pairs nicely with a crisp white wine making it perfect for late-summer outdoor dinners.

One thing you should know ahead of time about the coconut bacon is that it is seriously addictive and it is definitely what puts this dish over the top. I like to make a double batch and save some for adding to salads.

Ingredients for Okra Pilaf with Coconut Bacon:

How to make Okra Pilaf with Coconut Bacon:

Cheers!

More recipes to try:

Easy Roasted Okra – Including what to look for when selecting the best okra.

Greek Lemon & Orzo Rice Pilaf – Orzo pasta and rice simmered in a lemony dill-seasoned vegan broth and topped with fresh parsley. Plus a quick and easy recipe for marinated Greek tofu kabobs!

Late Summer Okra Pilaf with Coconut Bacon

Fresh okra is tossed with a bold and savory, cayenne-infused rice pilaf then topped with a sweet and smoky homemade coconut bacon.

5 from 1 vote

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Author: Holly Gray

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Ingredients

• For the coconut bacon:
• 1 cup unsweetened coconut flakes
• 1 tablespoon tamari
• 1½ teaspoon liquid smoke
• 1 teaspoon maple syrup
• For the pilaf:
• 1 cup basmati rice
• 1½ cup vegan chicken broth
• ½ cup coconut milk
• 2 tablespoons olive oil
• 1/3 cup yellow onion finely diced
• ½ cup green bell pepper diced
• 2 cups fresh okra cut into ½-inch pieces
• 1 teaspoon sea salt
• ¼ teaspoon ground cayenne pepper

Instructions

• For the coconut bacon:
• Preheat oven to 300 degrees F.
• Into a small bowl, add unsweetened coconut, tamari, liquid smoke, and maple syrup. Toss well to coat.
• Spread mixture evenly on a parchment-lined baking sheet. Bake 7 minutes, and remove from oven to cool.
• For the pilaf:
• Into a medium-sized pot, add basmati rice, vegan chicken broth, and coconut milk.
• Bring to a boil, then reduce heat to low.
• Cover and simmer for approximately 12 minutes, until liquid is absorbed and rice is cooked through. Fluff with a fork and set aside.
• While the rice is cooking, heat olive oil in a large skillet over medium-high heat.
• Add onion and bell pepper. Cook, stirring frequently for 3 minutes, until vegetables are softened and fragrant.
• Add okra, salt, and cayenne. Cook 5 minutes, or until okra is heated through.
• To serve:
• Stir okra into cooked rice and top with coconut bacon. Serve warm.

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