6 Servings 6 sl bacon, cut in 1/4 pieces 1/2 c cider vinegar 3 T sugar 2 T water 1/2 t salt 1/4 t black pepper 1 sm carrot, grated 2 T fresh parsley, chopped 4 c rice, cooked
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.
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