Yield: 6 servings
|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|
|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