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.
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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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