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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.
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Baked Rice with Okra and Feta

Our baked rice also features okra, juicy cherry tomatoes, and Greek feta cheese. 
Course Main Course
Cuisine Greek
Prep Time 5 minutes
Cook Time 45 minutes
Servings 6
Calories 429kcal
Author by Jenny Skrapaliori Graves

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
  • ½ cup extra virgin olive oil
  • 2 onions thinly sliced 
  • 5 garlic cloves crushed
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cloves
  • 1 teaspoon sugar
  • 1 chili pepper see recipe notes
  • 1 tablespoon tomato paste
  • 1¼ cups chicken (or vegetable) stock or two bouillon with 1¼ cups water
  • 2 tablespoons fresh basil leaves chopped
  • 1 cup feta cheese crumbled
  • sea salt
  • black pepper

Instructions

  • Preheat the oven to 220°C / 428°F
  • 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.
 
The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation. 

Nutrition

Calories: 429kcal | Carbohydrates: 46g | Protein: 10g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 22mg | Sodium: 527mg | Potassium: 757mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1711IU | Vitamin C: 65mg | Calcium: 269mg | Iron: 3mg