Have you tried baked rice? Our dish also features okra, juicy cherry tomatoes, and Greek feta cheese. This rice casserole will surprise you with its superb flavor and wholesomeness. Try it, and you won’t regret it!

If you’re a fan of our delicious Baked Rice with Okra & Feta, you’re in for a treat with our Gemista โ€“ Greek Stuffed Tomatoes & Peppers, Greek Rice Pilaf-Pilafi, and Stuffed Cabbage Rolls โ€“ Lahanodolmades Avgolemono!

Baked rice with okra and feta, with a piece of bread on a plate with a fork, on a table with more bread and a cloth napkin.

Why this recipe sings

  • It’s a great way to sneak in more veggies. This baked rice with okra and tomatoes is delicious and easy to like. The feta adds so much flavor, and the rice is perfectly cooked with crispy edges for texture. Cut the okra in half to disguise it even more, and enjoy the delight of your little ones.
  • It’s easy. The dish has a quick prep and only requires basic pantry ingredients.
  • It’s versatile. You can substitute okra for green beans, asparagus, broccolini, zucchini, etc., or add some of them in as extra veggies.

Here is what you need

Okra, tomatoes, onions, garlic, broth, seasonings, tomato paste, herbs and olive oil on a wooden surface.
  • Okraโ€”it’s a great misunderstood vegetable with high nutritional value.
  • Red wine vinegarโ€”a cook’s secret. A couple of tablespoons over the okra before cooking helps preserve its shape and reduce the slimy liquid many find unappealing in okra.
  • Cherry tomatoesโ€”the sweet wonders are great for sauces, like in our cherry tomato pasta.
  • Riceโ€”I use basmati because I love its firmness and taste. Any long-grain rice will be great.
  • Aromaticsโ€” a cinnamon stick, ground cumin, and ground cloves are wonderful to season the sauce.
  • Onions and garlicโ€”it is hard to find a Greek recipe without those two flavor kings.
  • Sugarโ€”a little bit removes the acidity from the cherry tomatoes and enhances their flavor.
  • A chili pepperโ€” if you are a fan of a kick, chop it or add it in the sauce. Otherwise, leave it intact or use a teaspoon of chili flakes.
  • Tomato pasteโ€”it builds the sauce
  • Stockโ€”Chicken (or vegetable) or two bouillon with 1ยผ cups water 
  • Feta cheeseโ€”it adds tons of flavor.
  • Fresh basil leavesโ€”add a fresh note.
  • Extra virgin olive oil, sea salt, and pepper.

How to make it

Vinegar pouring over okra.
  • Place the cleaned and trimmed okra in a bowl. Drizzle the vinegar all over and toss lightly.


Rice in water.
  • Cover the rice with water and soak for 10 minutes.
Cherry tomatoes, a chili pepper and onions cooking in a skillet.
  • Preheat the oven to 220ยฐC / 428ยฐF
  • Place a large oven-proof skillet over high heat.
  • When the skillet is hot, add the onion and garlic and saute for about 5 minutes.
  • Add the chili flakes, cinnamon stick, cumin, cloves, sea salt, and tomato paste. Cook for 2 to 3 minutes.
  • Add the cherry tomatoes to the skillet and saute for about 5 minutes.ย 


Cherry tomatoes, okra, a chili pepper in broth cooking in a skillet.
  • Add the okra and chili pepper.ย 
  • Pour over the broth and stir gently. Place the lid and cook for 30 minutes.ย 
Cherry tomatoes, rice, a chili pepper and onions cooking in a skillet.
  • Drain the rice.
  • Gently add it to the mixture. Don’t stir too hard or too much to prevent the okra from breaking.
  • Add the rest of the olive oil, season with a generous pinch of sea salt, and a good grind of pepper.ย 
  • Pour over the stock and stir gently.ย 


Cherry tomatoes, rice, feta cheese, a chili pepper and onions cooking in a skillet.
  • Sprinkle over the feta. Tuck some in between tomatoes, rice, and okra if you like.
  • Bake for 30 minutes, until the rice is done, the feta is melted, and the okra has developed crispy edges.ย 
A baking pan with baked rice with okra and feta..

Leave the dish to cool for 10 minutes, then scatter over the basil leaves, drizzle with olive oil, and serve.

A baking pan with baked rice with okra and feta, on a table with bowl of feta and a cloth napkin.
Baked rice with okra and feta, with a piece of bread on a plate with a fork, on a table with more bread and a cloth napkin.

Storage and reheating

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Baked rice with okra and feta, with a piece of bread on a plate with a fork, on a table with more bread and a cloth napkin.

Baked Rice with Okra and Feta

by Jenny | The Greek Foodie
Our baked rice also features okra, juicy cherry tomatoes, and Greek feta cheese.ย 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Greek
Servings 6
Calories 429 kcal

Ingredients
  

  • 1.6 lbs okra Stems trimmed
  • 2 tablespoons red wine vinegar
  • 1.3 lbs cherry tomatoes half sliced in half, the remainder left whole
  • 1 cup basmati rice covered with water and soaked for 10 minutes
  • 2 cloves
  • 1 cinnamon stick
  • ยฝ cup extra virgin olive oil
  • 2 onions thinly slicedย 
  • 5 garlic cloves crushed
  • 1 teaspoon ground cumin
  • ยฝ teaspoon ground cloves
  • 1 teaspoon sugar
  • 1 chili pepper see recipe notes
  • 1 tablespoon tomato paste
  • 1ยผ cups chicken (or vegetable) stock or two bouillon with 1ยผ cups water
  • 2 tablespoons fresh basil leaves chopped
  • 1 cup feta cheese crumbled
  • sea salt
  • black pepper

Instructions
 

  • Preheat the oven to 220ยฐC / 428ยฐF
  • Place a large oven-proof skillet over high heat.
    When the skillet is hot, add the onion and garlic and saute for about 5 minutes.
    Add the chili flakes, cinnamon stick, cumin, cloves, sea salt, and tomato paste. Cook for 2 to 3 minutes.
  • Add the cherry tomatoes to the skillet and saute for about 3 minutes.
    Add the okra and chili pepper.
    Pour over the broth and stir gently. Place the lid and cook for xx minutes.
  • Drain the rice.
    Gently add it to the mixture. Don't stir too hard or too much to prevent the okra from breaking.
    Add the rest of the olive oil, season with a generous pinch of sea salt, and a good grind of pepper.
    Pour over the boiling water and stir gently.
    Cover and bake for 25 minutes.
  • Remove from the oven, uncover and fluff the rice lightly with a fork.
  • Sprinkle over the feta. Tuck some in between tomatoes, rice, and okra if you like.
  • Bake for 15 minutes, until golden brown.
    Leave the dish to cool for 10 minutes, then scatter over the basil leaves, drizzle with olive oil, and serve with crusty bread.

Notes

  • You can use the chili pepper as you like. Remove the seeds, chop it small, and add with the onion and garlic; toss it in whole with everything, or skip it. If a chili pepper is not available but you still like a kick, add a bit more chili flakes.
  • This dish can be made as instructed on the stovetop. After adding the rice and feta, cover with a lid and cook until the rice is done. Don’t disturb the okra once it is arranged with all other ingredients in the pot.
ย 
The nutritional analysis is only an estimate based on available ingredients and the recipeโ€™s preparation.ย 

Nutrition

Calories: 429kcalCarbohydrates: 46gProtein: 10gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 22mgSodium: 527mgPotassium: 757mgFiber: 6gSugar: 8gVitamin A: 1711IUVitamin C: 65mgCalcium: 269mgIron: 3mg
Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__

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Baked Rice with Okra & Feta

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