Padmacara has added a photo to the pool:
What happens when one wants to get stuff out of the fridge.
Start by making a classic tomato base:
Sautee 1/2 onion, 1/2 big shallot, 3 cloves of garlic (all diced) in a glug of olive oil until they're translucent, along with 1/2 stalk of celery and 1/2 chilli, finely diced with seeds.
Add 3 medium-sized tomatoes, finely diced, stir well.
Add salt, pepper (I used GFresh 'New York Pepper' but freshly ground black would be just fine), a good dash of Maggi sauce, a good sprinkle of basil, thyme, and oregano; a good splash of V8 juice. Bring to a simmer.
I like to use enamelled cast iron on an induction hob, but use anything you like that can give you a nice, slow, even simmer.
Once your tomato sauce has come up to simmer, add as much okra as you'd like: rinse it, let it drain in a colander, cut off the stem part and slice it crosswise into 10-15cm (1/2") chunks. Stir & mix well, letting the dish simmer for a good 1/2 hour, stirring to keep from sticking.
Meanwhile, cook 150ml (a little more than 1/2 cup?) of rice as you like: 1 volume of rice to 2 parts water (in a rice cooker or saucepan for 10 minutes).
Cook some quinoa while all this is going on (or maybe you had some left over, like I did?) — I used black — and in the final minutes, add it to the sauce and okra to heat it up and blend the flavours.
Put some rice in a bowl, add the quinoa/tomato/okra mixture on top, and enjoy! :-)
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool http://www.flickr.com/photos/normanjackson/45209472054/in/pool-74921284@N00
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