A South Carolina okra pilaf made with okra, rice, bacon, and green peppers. Also called Limpin’ Susan.
okra love. Okay, I’ll admit it, I absolutely have a crush on this vegetable. From okra pickles to okra and tomato skillet, I find every excuse to make anything with okra.
It just tastes so good!
This okra rice pilaf recipe, also known as okra pilau, perloo, or purloo, is a staple of the South, particularly South Carolina, where rice has been grown in the swamplands for hundreds of years.
It’s easy; You simply make bacon grease, briefly cook chopped onions, peppers, and okra in it, add rice, broth, and cook until done. Stir in the chopped cooked bacon at the end.
Whatever sliminess the famous slimy okra produces when cooked is absorbed by the rice, and what’s left is simply delicious okra and okra and bacon-infused rice.
Have you ever made something you don’t want to share because you just want to keep it for yourself? Yes. This is one of them.
Consider adding shrimp, sausage, or black-eyed peas to the pilau if you want a richer dish.
The dish is also curiously known as “limpin’ susan,” but I can’t find any clue as to the etymology of that name.
If you love bacon and rice and have been on the fence about okra, this is the recipe to try. I think you will be satisfied.
Okra Pilaf
ingredients
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4 slices bacon (about 5 ounces), chopped
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1 cup chopped yellow onion
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1/2 cup chopped green peppers
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2 cups okra, sliced 1/2 to 3/4 inch thick (fresh or frozen, thawed)
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1/4 teaspoon cayenne pepper (or to taste)
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1 teaspoon kosher salt (use less salt if using seasoned broth)
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1 cup long grain rice
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1 3/4 cup chicken broth*
- * Check the instructions on your rice packet for the amount of liquid needed for your particular brand of rice. Some rice requires a 1:1 1/2 ratio, some a 1:2 ratio, rice to liquid. Use the ratio listed on your rice packet.
method
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Fry bacon:
Spread the chopped bacon in a saucepan so it completely covers the bottom and turn the heat to medium-high. Fry until crisp, then remove and reserve the bacon with a slotted spoon. Drain all but about 2 tablespoons of bacon grease.
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Add onion, paprika:
Add the onion and green pepper and sauté for 2 to 3 minutes.
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Add okra, cayenne pepper, salt and rice:
Add the okra and increase the heat to high. Add cayenne pepper, salt and rice and stir-fry for 1 minute.
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Add chicken broth, cover and cook:
Pour in the chicken broth, cover and bring to a boil. Reduce heat to maintain a gentle simmer and cook until rice is done, about 20 minutes.
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Fluff up the rice, stir in the bacon:
Fluff the rice with a fork and stir in the chopped bacon.
Links:
Smothered Okra with Chicken and Rice – from $5 dinner
