Cheesy baked rice with okra and tomato from Ottolenghi Comfort (page 146) by Yotam Ottolenghi and Helen Goh and Tara Wigley and Verena Lochmuller

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute French beans or runner beans for okra. Rice soaks 30 minutes.

  • alinutzamica on February 10, 2026

    10/10 this will be on repeat. So good! I replaced the cumin with 1 tsp ground coriander and 1 tsp of ground fennel seeds. I had only 500 g of Okra, but it's so good in this dish that it deserves to use the recommended amount

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