Curried Rice and Chow Chow

  • 4 bacon slices, chopped
  • 6 Tbsp (3/4 stick) butter, diced, divided
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 1 Tbsp minced peeled fresh ginger
  • 1 1/2 cups long-grain white rice
  • 1 Tbsp curry powder
  • 1/2 tsp salt
  • 2 3/4 cups low-salt chicken broth
  • 3 cups Chow Chow
  • 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.
  2. Add 4 tablespoons butter to drippings in skillet; melt.
  3. Add onion, garlic, and ginger and sauté over medium-high heat 5 minutes.
  4. Add rice, curry powder, and 1/2 teaspoon salt. Stir 1 minute.
  5. Add broth; bring to boil. Reduce heat to medium. Stir, cover, and simmer until broth is absorbed, about 15 minutes.
  6. Meanwhile, melt remaining butter in large pot over medium-high heat and add Georgia Chow Chow.
  7. Sauté for approximately 3-5 minutes and mix in tomatoes and green onions.
  8. Season with salt and pepper and then stir rice mixture into cabbage and serve.