Hot German Rice Salad
Yield
6 servingsPrep
30 minCook
30 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bacon
cut in 1/4 inch pieces |
|
| ½ | cup |
apple cider vinegar
|
|
| 3 | tablespoons |
sugar
|
|
| 2 | tablespoons |
water
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | small |
carrots
grated |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 4 | cups |
rice
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bacon
cut in 1/4 inch pieces |
|
| 118 | ml |
apple cider vinegar
|
|
| 45 | ml |
sugar
|
|
| 3E+1 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | small |
carrots
grated |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 946 | ml |
rice
cooked |
|
Directions
In a large skillet, cook bacon until crisp.
Pour off fat and return 2 tablespoon to skillet.
Add onions, vinegar, sugar, water, salt, and black 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 sautéd cabbage.
