Hot hoppin' john salad
6 servings
Ingredients
| Quantity | 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) |
Directions
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