Okra, Rice and Hominy Soup

Name: Okra, Rice and Hominy Soup
Total time: 45 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 2/3 cup Basmati rice; 1 1/4 cups water; 1 3/4 teaspoons salt; 1 10-ounce package frozen cut okra; 3 cups chicken broth; 1 15-ounce can hominy, drained and rinsed; 1 large jalapeno pepper, seeded and minced; Freshly ground pepper to taste; 3 teaspoons cumin seeds, crushed; 1/2 pork tenderloin, cut into 1/4-inch-thick slices; 1/2 teaspoon olive oil; 1 tablespoon chopped fresh cilantro

By Molly O'Neill

Total Time: 45 minutes
Rating: 4(7)
Comments: Read comments

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Ingredients

Yield:4 servings

⅔cup Basmati rice
1¼cups water
1¾teaspoons salt
110-ounce package frozen cut okra
3cups chicken broth
115-ounce can hominy, drained and rinsed
1large jalapeno pepper, seeded and minced
Freshly ground pepper to taste
3teaspoons cumin seeds, crushed
½pork tenderloin, cut into ¼-inch-thick slices
½teaspoon olive oil
1tablespoon chopped fresh cilantro

Ingredient Substitution Guide

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Preparation

Step 1
Combine the rice, water and ½ teaspoon of salt in a medium saucepan and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat and let stand for 10 minutes. Meanwhile, cook the okra according to the package directions.
Step 2
Place the chicken broth in a large saucepan over medium heat. When hot, stir in the rice, okra, hominy, jalapeno, 1 teaspoon of salt and pepper. Lower heat.
Step 3
Combine the cumin seeds, ¼ teaspoon of salt and pepper. Flatten the pork slices with the palm of your hand and coat each slice on both sides with the spice mixture. Brush a medium-size nonstick skillet with the olive oil and place over medium-high heat. When hot, add the pork and cook just until cooked through, about 45 seconds per side. Remove pork from the pan and julienne it.
Step 4
Divide the soup among 4 bowls. Top with the pork and sprinkle with cilantro. Serve immediately.