Hot hoppin' john salad

Yield: 6 servings

Measure Ingredient
1 cup Coarsely chopped ham
1 cup Chopped onion; divided
2 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

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