Okra and Rice Casserole
Okra is delicious deep-fried, but they are more versatile than you think. The smaller pods are the most tender so look for ones 3 - 4 inches long. Refrigerate and cook within a few days. Okra "slime" naturally thickens stews and soups. The substance is released as you cut the pods, so we suggest cutting them into larger chunks, rather than thin slices. This dish is simple to make, but it packs a surprising amount of flavor from tender sautéed okra, sweet corn, Cajun spices, and buttery garlic breadcrumbs.