Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, February 7, 2007

Southern Red Bean and Rice Pilaf

Jyoti's Tasty Tip:

There's a dish in the South that's popular and everybody is raving about it. But you have to be careful because sometimes they add meat in it or lard. I'm thinking this is a good food but I have to do something with this to improve the nutritional content. This is what came out. Adding more liquid will make it look like a stew.  If you make it with less liquid it can be served as a casserole or a pilaf. It sells well in our deli express.

Remember, it's all about the taste!   Chef Jyoti                      

Serves 6   Preparation time: 45 minutes


4 cups jasmine rice, cooked
1 1/2 cups organic red beans, cooked
3 tablespoons organic extra-virgin olive oil
1 small organic red onion, diced small
3 cloves organic garlic, minced
1 small organic sweet potato, diced small
7 pieces organic okra, trimmed and sliced
1/4 cup organic tomato puree
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons paprika
1 tablespoon vegetable broth powder
1/4 cup filtered water
1/2 cup organic Italian parsley, coarsely chopped


  1. In a large non-stick skillet, heat oil over medium heat and add onions and garlic. Cook and stir frequently until onions are soft, about 2 minutes.

  2. Add sweet potatoes, herbs, paprika, and pinch of sea salt. Cook for 2 minutes, then add tomato puree, okra, sea salt and black pepper. Cover and cook for few minutes until vegetable are all soft but still firm.

  3. Stir in beans and rice until heated through. Add parsley at the end. Taste and adjust seasonings.

  4. Best serve as a whole dish by topping some shredded cheese, or just simply serve it as a side dish.

Original Talley's recipe by Chef Jyoti Friedland

Copyright 2007 Talley's Green Grocery