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Stewed Okra and Tomatoes Recipe - Vegetarian Times

Stewed Okra and Tomatoes

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

  • 6Servings

Ingredients

  • 2 cups uncooked pearl barley
  • 1 Tbs. olive oil
  • 1 yellow onion, sliced (11/2 cups)
  • 1 lb. okra, sliced (5 cups)
  • 4 Roma tomatoes, chopped (2 cups)
  • 1 clove garlic, minced (1 tsp.)
  • 1 cup low-sodium vegetable broth
  • 2 Tbs. lemon juice
  • 11/2 cups crumbled feta cheese, optional

Preparation

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
  • Carbohydrate Content: 61 g
  • Fat Content: 3 g
  • Fiber Content: 14 g
  • Protein Content: 9 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 38 mg
  • Sugar Content: 5 g