1/8 pound streaky bacon or salt pork, cut into small
1 ripe tomato -- cored
Put the bacon or salt pork in a saucepan and cook, stirring often, until all the cubes are crisp. Add the carrots, celery, and onion and cook, stirring, about 1 minute. Add the peas, garlic, about 1-1/4 cup water, or to barely cover, thyme, bay leaf, salt and red pepper flakes. Bring to the boil and let simmer, uncovered, 30 to 40 minutes, until tender but not mushy. Romove from heat. Put the rice in a saucepan and add 1-1/2 cups water and salt to taste. Bring to the boil and let simmer, covered 17 miutes. Stir in the butter. (Or, cook the rice as you normally would). Cut the unpeeled tomato into 1/4-inch cubes; there should be about 1 cup. Arrange the hot rice in the center of a platter. Spon the hot pea mixture, including liquid over the rice. Scatter the cheese over the peas. Place tomato cubes around the rice. Scatter the scallions over the tomatoes. Serve immediately.
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Courtesy of The Chamomile Times & Herbal News. View thier latest issue at http://www.chamomiletimes.com