|½ pounds||Sliced bacon, diced|
|1 cup||Long grain rice, cooked|
|1 cup||Diced carrots, parboiled|
|1 cup||Diced celery, parboiled|
|½ cup||Fresh or frozen peas|
|Soy sauce, optional|
In a large skillet, cook bacon until crisp. Remove to paper towels; drain all but 3 Tbsp of the drippings. Add rice, carrots, celery and peas; cook until heated through, about 5-7 minutes. Stir in bacon. Serve with soy sauce if desired.
YIELD: 6-8 servings
Recipe by: Ruth Ann Stelfox
Posted to EAT-L Digest 02 Mar 97 by Sean Coate <swcoate@...> on Mar 3, 1997.
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