About that purloo ...

Posted last week about the purloo I fixed.  After investigation, it looks like I can repeat the recipe here with my changes so long as it's properly attributed.

Adapted from  Okra and Sweet Corn Purloo by thirschfeld on Food52

Serves 4-6
3/4 c yellow onion, small dice
1/3 c yellow pepper, small dice
1/3 c celery, small dice
Kosher salt and freshly ground black pepper
1 tsp Italian seasoning
1 tsp roasted minced garlic
2 c okra, cut crosswise
2 c smoked turkey  - smoked turkey leg
1 c sweet corn (approx 2 ears) removed from the cob
1 c short brown grain rice
2 c lo-salt vegetable or chicken stock
cooking oil

Preheat oven to 400˚ F.
Heat 3-quart dutch oven over medium heat
Add enough oil to the pot to barely coat the bottom. 
Once the oil is hot add the onion, pepper, and celery.
Season with a pinch of salt and a grind of pepper.
Cook, stirring often, until the vegetables are soft but not brown.
Add the seasoning and garlic.
Saute, being careful not to brown the garlic, until they become fragrant.
Add the okra, turkey, and corn.
Taste and adjust any seasoning necessary.
Add the rice and stir it around to coat the grains
Add the broth.
Stir to distributed evenly.
Bring to a boil.
Turn off the heat, cover the pot with a lid and slide the whole thing into the oven.
Reduce to 325˚ F and cook 45 minutes.
Check rice.  If not tender, return it to the oven for 10 more minutes.  If too wet, leave off cover??