Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
X Italian Rice and Polenta Dishes
Rice with Okra (flavored with garlic and salt)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

Printer Friendly Version


1 pound okra, small
2 cups boiling water
1 clove garlic
1 teaspoon salt
2 tablespoons olive oil
1 cup rice, cooked


Wash and cut off stems of okra.

Add garlic to boiling, salted water with okra; cook 20 minutes and drain.

Remove garlic, add seasoning and olive oil.

Serve with cooked rice.

Serves 6.

Note: If okra are large with hard pods, cut into 1/2-inch pieces.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Claude Monet: The Poplars, three pink trees, 1891.

Back to main list