Okra Pilau

4 slices smoky bacon, cut crosswise into strips ½ inch wide
6 large scallions, trimmed and thinly sliced (include some green tops)
1 pound baby okra, stemmed and sliced about ½ inch thick, or 2 cups solidly frozen sliced okra
1 cup converted or long-grain rice, cooked by package directions
½ teaspoon salt, or to taste
½ teaspoon black pepper, or to taste

Often called “Limpin’ Susan,” this Low-country pilaf is best when made with fresh okra no bigger than your little finger.

Cook the bacon in a large, heavy skillet for 10 to 12 minutes over moderate heat or until the drippings cook out, leaving only crisp brown bits; drain these on paper toweling.
Raise the heat to high, add the scallions and okra to the drippings, and cook for 4 to 5 minutes or until lightly browned; to minimize the sliminess, stir as little as possible.
Mix in the rice, salt, and pepper and heat 1 to 2 minutes or until the pilau reaches serving temperature. Add the bacon, toss lightly, then taste for salt and pepper and adjust as needed.
Serve hot as an accompaniment to roast chicken or pork, broiled or fried fish or shellfish.