Title: Hot Hoppin' John Salad
Categories: Salads, Main dish
Yield: 6 servings
1 c Coarsely chopped ham
1 c Chopped onion; divided
2 Garlic cloves; minced
1 tb Vegetable oil
3 c Hot cooked rice
-- (cooked in chicken broth)
16 oz Canned black-eyed peas
-- rinsed and drained
1 ts Hot pepper sauce
1/2 ts Cracked black pepper
1/4 ts Salt
2 sl Bacon
4 c Very finely shredded cabbage
-- (green)
Cook ham, 1/2 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
