ARMENIAN OKRA

Armenian Okra image

We always use fresh okra in from our garden for this recipe when I was a kid, but I've found that frozen, thawed okra works fine, too. To get the full effect, you must spoon this over the rice pilaf so it soaks up the sauce. -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 9

Previous Next

Ingredients

2 medium onions, halved and sliced
1 tablespoon olive oil
1-1/2 cups vegetable or chicken broth
1/4 cup tomato paste
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds fresh or frozen okra, thawed
1 cup dried apricots
1 tablespoon lemon juice

Steps:

In a large skillet, saute onions in oil until tender. Add the broth, tomato paste, salt and pepper. Bring to a boil., Stir in the okra, apricots and lemon juice. Return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until okra is tender.

Nutrition Facts : Calories 110 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 335mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 5g fiber), Protein 3g protein.