Hot Green Bean, Bacon and Rice Salad

1/2 lb bacon, cut into strips
14 ounces green beans
3 ounces rice, cooked in chicken stock
1 pint chicken stock OR 2 cubes bouillon
2 ounces onion, finely chopped
Clove garlic, small, crushed
1/2 ounce butter
2 fluid ounces olive oil
1 fluid ounce lemon juice
1 teaspoon mild French mustard
1 teaspoon sugar
Salt and milled pepper, to taste

Fry bacon strips, drain and keep warm. Rinse beans in cold water; drain well. Cook rice in strong chicken stock, stirring to prevent sticking. Drain, retaining liquid for some other time. In large pan, fry the onion in butter until soft and golden. Add garlic.

Prepare the dressing, seasoning well, with salt and pepper and shaking all the ingredients in a screw-topped jar. Pour the dressing into the pan with the onion; bring to a boil. Add the rice and beans; using slotted spoon, stir carefully until heated through. Finally, mix in the bacon. Spoon the salad into warm serving dish.

Yield: 4-6 servings

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Cajun Country -- New Iberia, Louisiana