Okra Pilaf

 

Ingredients
1 cup basmati rice
1½ cup vegan chicken broth
½ cup coconut milk
2 tablespoons olive oil
⅓ cup yellow onion, finely diced
½ cup green bell pepper, diced
2 cups fresh okra, cut into ½-inch pieces
1 teaspoon sea salt
¼ teaspoon ground cayenne pepper

Instructions
Into a medium-sized pot, add basmati rice, vegan chicken broth, and coconut milk. Bring to a boil, then reduce heat to low. Cover and simmer for approximately 12 minutes, until liquid is absorbed and rice is cooked through. Fluff with a fork and set aside.
While the rice is cooking, heat olive oil in a large skillet over medium-high heat. Add onion and bell pepper. Cook, stirring frequently for 3 minutes, until vegetables are softened and fragrant. Add okra, salt, and cayenne. Cook 5 minutes, or until okra is heated through.
Stir okra into cooked rice and top with bacon. Serve warm.
Enjoy!

Wild Rice Dressing

 Ingredients

1 ½ cups chopped celery
1 cup chopped onion
1 cup uncooked wild rice
2 garlic cloves, minced
5 cups no-chicken broth
1 ½ tablespoons chopped fresh sage
2 cups stale bread, cubed

1 cup uncooked long-grain brown rice
½ cup dried sweet cherries
½ cup chopped dried apricots
½ cup chopped pecans, toasted
½ teaspoon salt
½ teaspoon freshly ground black pepper

Instructions

Heat a Dutch oven over medium-high heat. Add celery, onion, wild rice, and garlic to pan; sauté 3 minutes. Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Remove one cup of the broth and toss into cubed bread. Preheat oven to 375° F. Stir in brown rice, and bring to a boil. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in bread cubes, cherries and remaining ingredients. Place in a baking dish and bake, uncovered, for 35 minutes. Enjoy!