Curried Rice, Bacon, and Cabbage Pilaf Recipe

Curried Rice, Bacon, and Cabbage Pilaf Recipe

  • 4 bacon slices, chopped
  • 6 tablespoons (3/4 stick) butter, diced, divided
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon minced peeled fresh ginger
  • 1 1/2 cups long-grain white rice
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 2 3/4 cups low-salt chicken broth
  • 3 cups chopped green cabbage
  • 1 cup chopped seeded plum tomatoes
  • 1 cup chopped green onions
  1. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Add 4 tablespoons butter to drippings in skillet; melt. Add onion, garlic, and ginger. Sauté over medium-high heat 5 minutes. Add rice, curry powder, and 1/2 teaspoon salt. Stir 1 minute. Add broth; bring to boil. Reduce heat to medium. Stir, cover, and simmer until broth is absorbed, about 15 minutes.
  2. Meanwhile, melt remaining butter in large pot over medium-high heat. Add cabbage; sauté 3 minutes. Mix in tomatoes and green onions. Season with salt and pepper. Stir rice mixture into cabbage.
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