One of our gardeners, Raquel Moreno, shared this delicious recipe with us. You can also find this recipe in her upcoming book La Nena’s Kitchen.

Okra and Tomato Stew with Bay Leaf Brown Rice
Serves 4

2 cups long-grain brown rice
2 dried bay leaves
4 cups purified water or chicken broth
1 tablespoon of grapeseed oil (safflower, corn or coconut oil are also suitable)
1 medium-sized yellow onion
1 pound fresh okra (chopped frozen okra is also suitable)
1 garlic clove
1 teaspoon cumin
1/4 teaspoon cayenne pepper
24 ounces diced fresh tomatoes (canned tomatoes are also suitable)
1 tablespoon flat-leaf parsley (About 4 sprigs of fresh parsley)
2 teaspoons sea salt



2-quart stainless steel pot with lid
Measuring cups (dry and liquid)
Cutting board
Digital scale
Chef’s knife (6-8 inches)
1-gallon pot with a lid
Mixing spoon


1. Bring the water or broth to a boil in the 2-quart pot. Add the brown rice and bay leaves. Stir the rice once, cover the pot, and turn the heat down to low. Cook the rice on low for 45 minutes. After 45 minutes, remove the pot from the heat and leave the lid on for 10 minutes.

2. Dice the onion into ¼-inch pieces. Cut the okra pods into 1/4-inch pieces. Roughly dice the tomatoes (if you’re using fresh ones).
4. Mince the garlic and chop the parsley last.
5. Heat the oil in the 1-gallon pot over medium heat for 1 minute. Add the diced onions and cook for 3-5 minutes, until they become translucent.
6. Add the garlic, cumin, cayenne pepper, and okra. Stir everything and add the tomatoes. Gently raise the heat to bring everything to a simmer. Simmer the stew on medium-low heat, slightly covered with a lid, for 30 minutes.
7. When the okra pods are tender, turn off the heat and add the chopped parsley and sea salt. Serve the stew over the brown rice. Enjoy!