Confetti Rice ( Also Cor Ii)
- 1/2 lb Sliced bacon, diced
- 1 c Long grain rice, cooked
- 1 c Diced carrots, parboiled
- 1 c Diced celery, parboiled
- 1/2 c Fresh or frozen peas
- Soy sauce, optional
In a large skillet, cook bacon until crisp. Remove to paper towels; drain
all but 3 Tbsp of the drippings. Add rice, carrots, celery and peas; cook
until heated through, about 5-7 minutes. Stir in bacon. Serve with soy
sauce if desired.
YIELD: 6-8 servings
Recipe by: Ruth Ann Stelfox
Posted to EAT-L Digest 02 Mar 97 by Sean Coate on Mar
3, 1997.
all but 3 Tbsp of the drippings. Add rice, carrots, celery and peas; cook
until heated through, about 5-7 minutes. Stir in bacon. Serve with soy
sauce if desired.
YIELD: 6-8 servings
Recipe by: Ruth Ann Stelfox
Posted to EAT-L Digest 02 Mar 97 by Sean Coate
3, 1997.
