| 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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