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
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