German Asparagus Rice
|Long grain rice||1 Cup (16 tbs) (Use Regular And Uncooked)|
|Bacon slice||8 , cooked and crumbled (Drippings Reserved)|
|Bacon drippings||1⁄4 Cup (4 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Celery seed||1⁄2 Teaspoon|
|Chopped onion||2 Tablespoon|
|Chopped green pepper||2 Tablespoon|
|Chopped pimiento||3 Tablespoon|
|Cooked asparagus||1 1⁄2 Cup (24 tbs), drained (Use Cuts And Tips)|
|Egg||1 , sliced|
Cook rice according to package directions until dry and fluffy.
Combine rice, hot bacon drippings, sugar, vinegar, water, salt, celery seed, onion, green pepper and pimiento in saucepan.
Cook and stir until liquid is absorbed.
Add asparagus and crumbled bacon; toss lightly over heat until thoroughly warm.
Remove to salad bowl, top with egg slices