Yield: 6 servings
Measure | Ingredient |
---|---|
1 cup | Coarsely chopped ham |
1 cup | Chopped onion; divided |
2 \N | Garlic cloves; minced |
1 tablespoon | Vegetable oil |
3 cups | Hot cooked rice (cooked in chicken broth) |
16 ounces | Canned black-eyed peas rinsed and drained |
1 teaspoon | Hot pepper sauce |
½ teaspoon | Cracked black pepper |
¼ teaspoon | Salt |
2 slices | Bacon |
4 cups | Very finely shredded cabbage (green) |
Cook ham, ½ 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 Submitted By KAREN MINTZIAS On 02-24-95