Curried Rice, Bacon, and Cabbage Pilaf |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Anne Marie Gaspard of Gros Islet, St. Lucia, writes: I've always enjoyed cooking for my family and for myself. My children are grown, so when they visit on Sundays, I spoil them with good home-cooked meals. During the week I like to make dishes that are different but still easy. Ingredients:
4 bacon slices, chopped |
6 tablespoons (3/4 stick) butter, diced, divided |
1 large onion, chopped |
2 garlic cloves, chopped |
1 tablespoon minced peeled fresh ginger |
1 1/2 cups long-grain white rice |
1 tablespoon curry powder |
1/2 teaspoon salt |
2 3/4 cups low-salt chicken broth |
3 cups chopped green cabbage |
1 cup chopped seeded plum tomatoes |
1 cup chopped green onions |
Directions:
1. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Add 4 tablespoons butter to drippings in skillet; melt. Add onion, garlic, and ginger. Sauté over medium-high heat 5 minutes. Add rice, curry powder, and 1/2 teaspoon salt. Stir 1 minute. Add broth; bring to boil. Reduce heat to medium. Stir, cover, and simmer until broth is absorbed, about 15 minutes.
2. 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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