1lbfrozen Korean rice cakessoaked in cold water for 10 minutes
4strips bacon
1sweet vidalia onion or leekwhite and light green part only, sliced
1clovegarlicsliced
1/2yelloworange or red bell pepper, seeded and sliced
1/2cupfrozen peasthawed
2Tbspfresh parsleychopped
1 1/4cuphalf and half
3Tbspgrated Parmesan or Romano cheese
a pinch nutmegfreshly 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.