Stewed Okra and Tomatoes Recipe | Vegetarian Times Skip to main content

Stewed Okra and Tomatoes

Okra and tomatoes are a favorite pairing in Southern and Caribbean cuisines.

Ingredients: 

Ingredients: 

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2 cups uncooked pearl barley
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1 Tbs. olive oil
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1 yellow onion, sliced (1½ cups)
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1 lb. okra, sliced (5 cups)
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4 Roma tomatoes, chopped (2 cups)
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1 clove garlic, minced (1 tsp.)
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1 cup low-sodium vegetable broth
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2 Tbs. lemon juice
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1½ cups crumbled feta cheese, optional

Instructions: 

1. Cook barley according to package directions.

2. Heat oil in large skillet over medium heat. Add onion, and sauté 5 minutes. Add okra, and sauté 5 minutes. Add tomatoes and garlic, and sauté 3 minutes, or until tomatoes release their juices. Stir in broth, and bring to a boil. Reduce heat to medium-low, and simmer 15 minutes. Stir in lemon juice, and season with salt and pepper, if desired. Serve vegetables over barley, and top with feta (if using).

Nutrition Information: 

Calories: 
298
Protein: 
9 g
Total Fat: 
3 g
Saturated Fat: 
<1 g
Carbohydrates: 
61 g
Cholesterol: 
0 mg
Sodium: 
38 mg
Fiber: 
14 g
Sugar: 
5 g
Yield: 
Serves 6