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Late Summer Okra Pilaf with Coconut Bacon - Fresh okra tossed with a bold & savory, cayenne-infused rice pilaf then topped with a sweet and smoky homemade coconut bacon. Ready in 30 minutes!

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

Ingredients

  • For the coconut bacon:
  • 1 cup unsweetened coconut flakes
  • 1 tablespoon tamari
  • teaspoon liquid smoke
  • 1 teaspoon maple syrup
  • For the pilaf:
  • 1 cup basmati rice
  • 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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