When the weather is hot and sultry, that's a clue that it's okra season. Here's a nice side dish to serve when okra is plentiful. Don't overcook the okra or it will have that slimy texture that won't appeal to anyone. Just cook it until slightly crisp tender and bright green. I've adapted the original recipe to incorporate brown rice which will be much more healthful. Local okra can be found at Lost River Market & Deli or Orange County HomeGrown Farmers Markets.
1/2 Tablespoon unsalted butter
1 teaspoon Kosher salt
Cover and simmer about 10 minutes longer or until okra is bright green and crisp tender. Remove bay leaf before serving.