Rock on a Roll #4 2007 February 19, 2007 Robert's Most Yum Easy Gumbo over Rice Gumbo is a word for okra, in an African language. Rice Ingredients 2 cups water 1 cup Arborio rice (or any rice) Kosher salt Procedure Cook the rice according to package directions (about 20 minutes with Arborio rice). Add Kosher coarse salt to taste. Gumbo Ingredients 2 cups frozen okra (or fresh cut into thin circles) 28 ounce can of peeled whole tomatoes (or fresh roma tomatoes, blanched and peeled). 1 cup sweet onion diced 1 tablespoon fresh garlic minced 1 tablespoon extra virgin olive oil (evoo) 1 cup frozen corn kernels (or fresh from the cob) red pepper (1/8 teaspoon or to taste)   Secret Ingredient Kosher coarse salt fresh ground black pepper Procedure Using low heat, gently cook the onion in the evoo until it is soft. Add the garlic and cook 1 minute on low heat. Add the tomatoes with their juice. Add one cup water and Simmer for 10 minutes. Add the okra and simmer for 5 minutes. During the last few minutes, add the corn and Season with the red pepper and salt & pepper to taste. To Plate: Place the cooked rice in a bowl and spoon the gumbo mixture over the rice.