1 small onion, diced
1 medium bell pepper, diced
3 garlic cloves, minced
1/3 cup scallions, chopped
1/3 cup parsley, chopped
1 tsp. dried Italian herbs
1 tsp. turmeric powder
1/4 tsp. red pepper flakes
2 cups basmati rice
8 oz. coconut milk
3 cups vegetable stock
10 oz. okra, cut into pieces
Saute the onions with olive oil for a few minutes over medium heat. Then add the bell pepper and garlic and cook for 2 more minutes, until the vegetables begin to soften. Add the scallions, parsley, dried herbs, turmeric, and red pepper flakes. Cook for 1 minute, mixing to incorporate. At this point, add the basmati rice and cook it for 2 minutes. Add the coconut milk and vegetable stock. Bring it to a boil and then add the okra on top. Reduce the heat to low, cover with a lid, and cook for 15 minutes. Open the lid, stir (add salt, if needed), cover again, and then cook for 5 more minutes. Let it sit for 10-15 minutes before serving.