Rice Cakes in Cream Sauce
Korean rice cakes are simmered in cream sauce with bacon and peas
Ingredients
- 1 lb frozen Korean rice cakes soaked in cold water for 10 minutes
- 4 strips bacon
- 1 sweet vidalia onion or leek white and light green part only, sliced
- 1 clove garlic sliced
- 1/2 yellow orange or red bell pepper, seeded and sliced
- 1/2 cup frozen peas thawed
- 2 Tbsp fresh parsley chopped
- 1 1/4 cup half and half
- 3 Tbsp grated Parmesan or Romano cheese
- a pinch nutmeg freshly grounded
- salt and pepper to taste
Instructions
- In a skillet, cook bacon until crisp tender. Crumble or chop the bacon to small pieces, set aside.
- With kitchen paper towel wipe off bacon fat but reserve about 1 Tbsp of fat in the skillet.
- Add onion and garlic to the skillet and saute until tender over medium heat. Add bell pepper and continue to saute for another 2 minutes, seasoning with salt and pepper.
- Add rice cakes and cream and let them cook until the sauce gets thicken, stirring occasionally.
- Add cheese and nutmeg, stir to combine. Season with salt and pepper if needed. Add peas and parsley, toss well.
- To serve sprinkle bacon on top of rice cakes along with more parsley and peas if you like.
- Serve immediately.
Nutrition
Serving: 2g