6 slice Bacon, cut in 1/4" pieces
1/2 cup Cider vinegar
3 tbsp Sugar
2 tbsp Water
1/2 tsp Salt
1/4 tsp Black pepper
1 small Carrot, grated
2 tbsp Fresh parsley, chopped
4 cup Cooked rice
|
|
In a large skillet, cook bacon until crisp. Pour off fat; return 2 T. to skillet. Add onions, vinegar, sugar, water, salt, pepper. Cook until onions are tender. Stir in rice, carrot, and parsley. Heat through, about 5 minutes.
This sauce is basically the same for German potato salad, just add celery seed. It is also good on lightly sauted cabbage.
Posted by M. Hackmann 4/30/93
|
|
