Curried Rice, Bacon and Cabbage Pilaf |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Haven't dove into this one yet, but I'm plopping it down here for safe-keeping. Adapted from Bon Appétit. Ingredients:
4 slices bacon, chopped |
6 tablespoons butter, diced and divided (3/4 stick) |
1 large onion, chopped |
2 garlic cloves, chopped |
1 tablespoon fresh ginger, minced and peeled |
1 1/2 cups long-grain white rice |
1 tablespoon curry powder |
1/2 teaspoon salt |
2 3/4 cups low sodium chicken broth |
3 cups green cabbage, chopped |
1 cup plum tomato, chopped and seeded |
1 cup green onion, chopped |
salt and pepper |
Directions:
1. Cook bacon in large skillet over medium high heat until crisp. Drain on paper towels.
2. Add 4 tablespoons butter to drippings in skillet; melt.
3. Add onion, garlic and ginger, Sauté over medium-high heat 5 minutes.
4. Add rice, curry powder and 1/2 teaspoon salt. Stir 1 minute.
5. Add broth; bring to boil. Reduce heat to medium. Stir, cover and simmer until broth is absorbed, about 15 minutes.
6. Meanwhile, melt remaining butter in large pot over medium-high heat. Add cabbage; sauté 3 minutes. Mix in tomatoes and green onions. Season with salt and pepper. Stir rice mixture into cabbage.
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