Reviewed: Nov. 11, 2009

A hit among all.

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Bethel05

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2009

I love this recipe, I used a frozen veggie mix with okra. I added a boullion for extra flavor. Good choice for non rice lovers.

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sis4jbug

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Reviewed: Sep. 28, 2009

My husband and I really enjoyed this recipe.I needed a goood recipe for okra because we grow it in our garden.I only used four pices of bacon and used three cans of chicken broth insted of using the water. I also added smoked sausage for some meet. It really turned out delicious!

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Kara G

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Reviewed: Aug. 30, 2009

My husband thought it was ok, but I really didn't like it. It was mushy and tasteless. However, we are vegetarians so I didn't use bacon I think that probably had something to do with the fact that I didn't like it.

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NEAMOSRU

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Aug. 25, 2009

Very easy to do and tasted GREAT!! I only used about 1/4 to 1/2 pound of bacon, and that was plenty. This was big success with our dinner guests.

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Loraine

Living In: Tempe, Arizona, USA

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Reviewed: Jun. 13, 2009

YUM! This is awesome either alone or as a side. Wouldn't change a thing! Thanks so much.

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KrissiG

Cooking Level: Expert

Living In: Danville, Virginia, USA

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Reviewed: May 24, 2009

I was looking for ideas to use okra from my garden & this was a great choice. I used maple bacon because it's all I had & drained all the oil out of the pan before cooking onions. They retained all the bacon flavor though & it was very tasty. I think next time I'll use less bacon than it calls for just to make it more healthy.

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Dot

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Reviewed: May 22, 2009

This was a good little recipe, and it reminded me of a jambalaya. I followed the recipe closely, only I boiled a large fresh tomato just enough to where the skin peels off. I then chopped it up and added it to the pan. Only used 3 slices of bacon, (a whole pound would be too artery clogging for my palate). I also seasoned with garlic salt. Was very good, & I liked it better than a jambalaya because it didn't have a terrible fishy taste. I will make it again.

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Cody

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Reviewed: Apr. 16, 2009

This was great! I used brown minute rice to make it a bit healthier...it was awesome!

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ladybug

Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA

Living In: Vilseck, Bayern, Germany

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Reviewed: Jan. 26, 2009

Very good. I used the drippings off of some chicken I was browning instead of bacon.

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Douglas Harrell

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Reviewed: Dec. 23, 2008

I had never made anything with oakra, but loved it. It thought it might be a little bland, so I added fresh minced garlic and cooked it with the onion. I also added a can of diced tomatoes, salt and pepper. My Mother-in-law thought it was delicious!!! I will definately make it again, maybe with more tomatoes and basmati rice. I also cooked mine a little longer...different and yummy!

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Tammy C.

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

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Reviewed: Oct. 7, 2008

This was my first time cooking okra and maybe I did something wrong, but this turned out bland a gooey. Maybe the okra got gooey because the rice took much longer to cook than 20 minutes.

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KIWILUST

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Reviewed: Sep. 1, 2008

I love fried okra, so I thought I'd try this. I pretty much followed the directions. Because of the long cooking times, my okra was not slimy which is what I was looking for. It made a good pilaf.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Jun. 30, 2008

My family loves this southern recipe, is alot like gumbo except with out shrimp or chicken, we have this at least twice a month. Thank you for the great recipe.

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zannie7

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Reviewed: Mar. 2, 2008

Very bland....needs some seasoning to kick it up. Considering the okra, I think cajun seasoning would work well, will try that next time.

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Mar. 1, 2008

I added some cooked shrimp at the end to soak up some of the bacon and okra flavors and had a delicious main dish.

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SugaBomb

Cooking Level: Expert

Home Town: Augusta, Georgia, USA

Living In: Warrenville, South Carolina, USA

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Reviewed: Feb. 16, 2008

I have to say my hubby and I weren't impressed with this side. It was okay; just bland. I would recommend adding the bacon as a topping rather than cooking it with the rest of the ingredients.

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kelly

Cooking Level: Expert

Home Town: Powhatan, Virginia, USA

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Reviewed: Aug. 2, 2007

Very different. I did add a bit more rice, I'd say the total amount was 1 1/2 cups. I also threw in some Zataran's Creole Seasoning for extra flavor. I omitted the water altogether, since the rice just absorbed the chicken broth. Thanks for the recipe, NCREE.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 19, 2007

Very tasty! My kids and I loved it. Next time I would add more rice though.

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bigbuggie

Cooking Level: Intermediate

Home Town: Salinas, California, USA

Living In: Elk Grove, California, USA

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Reviewed: Jan. 16, 2007

Very interesting recipe. I used less bacon and cooked the onion in olive oil to make this a little lighter. Some tips to avoid okra getting slimy: 1)Sprinkle okra with vinegar and salt and let it stand for a couple of hours or even up to a day. Rince well before using. Or 2)place okra in a non-stick pan and cook it alone in high temperature for a few minutes (until it starts changing colour). Remove from hit and add it to the rest of the incredients.

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