OKRA, RICE AND HOMINY SOUP

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Okra, Rice and Hominy Soup image

Provided by Molly O'Neill

Categories     weekday, soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 12

2/3 cup Basmati rice
1 1/4 cups water
1 3/4 teaspoons salt
1 10-ounce package frozen cut okra
3 cups chicken broth
1 15-ounce can hominy, drained and rinsed
1 large jalapeno pepper, seeded and minced
Freshly ground pepper to taste
3 teaspoons cumin seeds, crushed
1/2 pork tenderloin, cut into 1/4-inch-thick slices
1/2 teaspoon olive oil
1 tablespoon chopped fresh cilantro

Steps:

  • Combine the rice, water and 1/2 teaspoon of salt in a medium saucepan and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat and let stand for 10 minutes. Meanwhile, cook the okra according to the package directions.
  • Place the chicken broth in a large saucepan over medium heat. When hot, stir in the rice, okra, hominy, jalapeno, 1 teaspoon of salt and pepper. Lower heat.
  • Combine the cumin seeds, 1/4 teaspoon of salt and pepper. Flatten the pork slices with the palm of your hand and coat each slice on both sides with the spice mixture. Brush a medium-size nonstick skillet with the olive oil and place over medium-high heat. When hot, add the pork and cook just until cooked through, about 45 seconds per side. Remove pork from the pan and julienne it.
  • Divide the soup among 4 bowls. Top with the pork and sprinkle with cilantro. Serve immediately.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 7 grams, Fiber 6 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 1242 milligrams, Sugar 6 grams, TransFat 0 grams

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