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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Salads, Main dish 6 Servings

INGREDIENTS

1 c Coarsely chopped ham
1 c Chopped onion; divided
2 Garlic cloves; minced
1 tb Vegetable oil
3 c Hot cooked rice (cooked in chicken broth)
16 oz Canned black-eyed peas rinsed and drained
1 ts Hot pepper sauce
1/2 ts Cracked black pepper
1/4 ts Salt
2 sl Bacon
4 c Very finely shredded cabbage (green)

INSTRUCTIONS

Cook ham, 1/2 cup onion, and garlic in oil until lightly browned.  Stir in
rice, peas, hot sauce, pepper and salt.  Cook until thoroughly heated.
Place bacon in large skillet; cook until crisp; set aside.  Drain all but
1 tablespoon drippings.  Add cabbage and remaining onion; stir-fry until
tender-crisp.  Spoon onto large platter.  Ladle rice mixture into center
of cabbage; crumble bacon over top of salad.  Serve hot or at room
temperature.
Source: Seasonal Inspirations for Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip

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