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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